Greek Chickpea Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
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.
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