Chick Pea Soup

A community recipe by duffs10

Not tested or verified by Nigella.com

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Introduction

This is a family recipe and definitely a hidden gem of peasant food that's too simple for the consideration of Greek restaurants. Like most Greek food it is ridiculously simple to prepare and, provided you don't do something silly like burn the onions, pretty much foolproof.

Ingredients

Serves: 6-8

Metric Cups

100 millilitres olive oil
2 onions (chopped)
2 sticks celery (chopped)
carrots (sliced)
2 tins chickpeas (in water, drained and washed)
1 tin tomato puree
2 lemons (juiced)

4 fluid ounces olive oil
2 onions (chopped)
2 sticks celery (chopped)
carrots (sliced)
2 tins garbanzo beans (in water, drained and washed)
1 tin tomato puree
2 lemons (juiced)

Method

Chick Pea Soup is a community recipe submitted by duffs10 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat the olive oil in a pot and sweat the onions. When they are translucent add the celery and carrots and continue cooking until the mixture starts to brown.

Add the chick peas and fill with approximately 2 litres of water. Bring the soup to the boil, then add the tomato pure.

Simmer for about 45 minutes. Season generously with salt and pepper.

When serving, add lemon juice to taste. Lovely with lots of crusty bread.

Heat the olive oil in a pot and sweat the onions. When they are translucent add the celery and carrots and continue cooking until the mixture starts to brown.

Add the chick peas and fill with approximately 2 litres of water. Bring the soup to the boil, then add the tomato pure.

Simmer for about 45 minutes. Season generously with salt and pepper.

When serving, add lemon juice to taste. Lovely with lots of crusty bread.