How to Make
- Soak the
chickpeas overnight or a minimum of 8 hours, with a pinch
of bicarbonate of soda. Wash and put
in a big pan and cover with fresh water.
- Bring to the boil, allow
to simmer for at least one hour - they should still be a
little hard to eat.
- In the meantime, fry the
onions and garlic in the olive oil until they are
transparent and add the small chilli pepper slightly
crushed.
- When the chickpeas are
ready, drain and cover with new water and add the onions,
garlic and chilli pepper, rosemary and half a teaspoon of
finely ground black pepper, cover and bring to the boil
and allow to simmer gently for a further 30 minutes.
- Now taste the chick peas -
if they are soft to eat you can add the rest of the
seasoning. Add half a teaspoon of salt, the juice of one
lemon and more olive oil & pepper if the soup is a little
thin. Allow to simmer a little further and taste again -
add more of the seasoning to suit your own personal
taste. We tend to like it fragrant and spicy so I add
loads of seasoning and rosemary and lemon...but really
it's how you like it.
- Serve hot with crusty bread
and feta cheese on side.
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Ingredients
500gm dried chickpeas
3 tablespoons of olive
oil
1 large onion finely
diced
8 big cloves of garlic -
crushed
2-3 large sprigs of fresh
rosemary
1 small hot red pepper
2 fresh lemons
salt & pepper
a pinch of bicarbonate of
soda
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