Greek Chickpea Soup
The most perfect, quick, chickpea soup is here.
Ingredients
- 360 gr. boiled chickpeas
- 180 ml. water
- 2 tbsp olive oil
- 2 garlic cloves
- 240 ml (1 cup) vegetable stock
- 1/2 lemon (zest and juice)
- 1/4 tsp thyme
- 1/4 tsp oregano
- red pepper
- 1/8 tsp black pepper
- salt
Instructions
- I start by beating in the food processor 240 gr. boiled chickpeas with 180 ml of water.
- In a pot I pour 1 tbsp. olive oil. I saute the garlic for 2-3 minutes.
- I throw in the chickpea porridge and the chickpeas that I haven't ground. I add the hot vegetable stock and all the spices.
- As soon as it comes to a boil, I let the soup set for 10 minutes at medium to low temperature.
- Remove from the fire and pour in the lemon zest and juice and 1 tbsp. raw olive oil. Stir and serve.