Chickpea Soup


This is the classic Greek recipe of a very tasty chickpea soup — an excellent source of protein, fiber, calcium, iron and folic acid.


400 g. Chickpea

3/4 cup olive oil

1 large onion grated

4-5 sprigs dill finely chopped

Juice from 2 lemons

1 tbsp. Corn flour

1 vegetable cube Knorr

Salt pepper


1. Put the chickpeas in a bowl, add water and leave to soak for the night.

2. The next day, rinse well the chickpeas and boil it for 2′-3′.

3. Then change the water so the chickpeas must be completely covered and put on the heat.

4. Remove the foam.

5. Then add onion, dill, vegetable cube Knorr and olive oil.

6. Lower the heat and simmer the soup for about an hour and a half until tender.

7. Once the soup is cooked, increase the heat, add salt to taste and lemon juice. If we want the soup to be a little viscous — then dilute the lemon juice with a small amount of corn flour.

8. Boil the soup two or three times and remove it from the heat. Season with pepper.

Bon Appetit!


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