I’ve made this soup only once before and it didn’t turn out nearly as well as it did today. The trick…enough time to simmer. Don’t try to do this soup on the fly. Make sure you can give it an hour or two to simmer gently. The results…delicious. It is kind of like onion soup (minus the cheese) infused with a nutty flavour. Let me know if you give it a try and what you think!
(adapted from “The Greek Cookery: 300 Traditional Recipes” Athens, 1996)
500g chickpeas (you can use canned or dried)
1 tbsp baking soda
1 cup olive oil
1 large onion, cut into thin slices
1 tbsp flour
Juice of 1 lemon
If using dried chickpeas, soak them overnight. The next day, drain them (if using canned peas also drain them). Add to a pot and sprinkle them with baking soda. Stir well and let them sit for one hour. Next, wash the chickpeas thoroughly, put them in a pot and cover them with plenty of water. Bring to a boil and skim off the scum that appears. Add the onion, salt, oil, pepper, and cumin and let simmer. When the chickpeas are done, mix the lemon juice and flour together in a separate container. Bit by bit, add a little soup broth to the flour/lemon mixture – in hopes of eliminating clumping. Then pour all into the soup pot and bring to a boil. Serve and enjoy!