Greek chickpea soup
Ingredients
- 500 gChickpea (dried, soaked for 12h)
- 2 pcOnion (finely chopped)
- 150 mlExtra virgin olive oil (extra virgin)
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tspBaking soda
- 2 pcBay leaf
- 2 LMineral water
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A velvety soup where chickpeas melt on the palate. The broth is naturally thickened by an emulsion of olive oil and lemon, providing a sharp acidity that balances the richness.
- 1
After soaking for 12 hours, rinse the chickpeas. Rub them between your hands to remove as many skins as possible. In a pot, cover them with cold water and add the baking soda.
- 2
Bring to a boil. Grey foam will rise to the surface: skim carefully with a small ladle until the broth is clear. This is key for digestibility.
- 3
Add the finely chopped onions and bay leaves. Lower the heat. Simmer covered until the chickpeas can be easily mashed with a fork.
- 4
Pour the olive oil and lemon juice directly into the boiling pot. Stir vigorously: the broth should turn white and thicken instantly through emulsion. Season with salt and pepper at the very end.
Frequently asked questions
How do you get this dish right?
- Never salt at the beginning, it toughens the skin of the chickpeas.
- The final emulsion must be done at a rolling boil so the oil and lemon bond perfectly with the broth.
How long does this dish keep?
Keeps for 3 days in the fridge. It thickens as it cools, so feel free to thin it with a little water when reheating.
