Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 250 g chickpeas soaked in plenty water the day before
- 1 large onion (s), peeled and diced
- 1 medium carrot (s), scraped and diced into small pieces
- 5 tablespoon olive oil
- 1 bunch parsley, washed and chopped
- 1 lemon (s), the juice
- a bit salt
- some black pepper, ground
Print Recipe
Pin Recipe Instructions
- Drain the soaked chickpeas in a sieve and bring to the boil in 1 1/2 liters of cold water. Skim off the foam and simmer covered for an hour.
- Add the onions and carrots together with the olive oil and let simmer covered for about 30 minutes.
- Test whether the vegetables are soft, then season with salt and pepper. Stir the parsley into the soup, bring to the boil briefly and serve with the lemon juice.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below