Hot chickpea soup recipe with lemmon2012-03-29
- Servings : 3-4
- Prep Time : 0m
- Cook Time : 45m
- Ready In : 1:15 h
Writing for this blog now for almost a year I have tried to focus always in recipes that were always different. After a while I liked the challenge of cooking something that I haven’t eaten for a while or that someone never believed that I could cook.
Other times it was curiosity and the fact that I wanted to taste different things. Couple of weeks ago it was the first time that I remembered to make the following chickpea soup. My mother was cooking it a lot when I was young and it was one of the favourite dishes of my father. Obviously for me, at that time I hated it. It is however a recipe that a Greek mother does often I think so I had to include it.
So I decided to try and cook the same soup, just to see why I hated it when my mother was cooking it to me. The problem was that I haven’t eaten chickpeas for so long that I couldn’t even remember how they tasted. When the soup was made, I didn’t know if the chickpeas were really ready…or that’s how they should taste …
Nevertheless, the recipe is pretty simple so its pretty difficult to go wrong. Also, I enjoyed it and so did my brother who was once again my “guinea pig” as in most of my experimental dishes. So.. here we go!
CHICKPEA SOUP WITH LEMON
- 250gr of chickpeas will be enough I think for 2 people
- 1 big onion chopped
- 2 teaspoons of olive oil
- ½ of vegetable cube
- Salt and pepper
- The juice from 2 lemons
- 1 small bunch of parsley thinly chopped (not necessary but I liked it)
It’s important to have the chickpeas in a big bowl full of water for at least 6 hours in order to soften them. Ideally you want to do it on the previous night. The same procedure more or less like we prepare the beans for fasolada
After 6 hours, or the next morning we remove them from the water and wish them with lots of cold water. In a big pot we add lots of water, olive oil, the chopped onion, salt and pepper and we bring to a boil.
Add the chickpeas and let them boil for 1 and a half hour, adding water if necessary. The chickpeas should not melt but they should be really soft to bite. Just before you remove them from the pot add the lemon and continue to stir. Add as much lemon juice as you like.
I added in the end also parsley which I really liked but it’s up to you.