Page 41 - 2022 - Q3 - Minerva in Focus

The Greek Chickpea Soup Recipe

Course: Main Course Instructions
Cuisine: Greek
Cooking Time: 1 hour 1. Half fill a cooking pot with water and add the chickpeas.
Total Time: 1 hour Bring to a boil over high heat.
Servings: 4 2. Cook for about 5 minutes, then drain chickpeas in a
Calories: 731 kcal strainer.
3. Heat a splash of olive oil in your pressure cooker or pot
over high heat. Add the onion and garlic and sauté until
Ingredients softened.
• 500 grams (17.6 oz) of dried chickpeas soaked 4. Add chickpeas along with 2 liters of water. Pressure cook
in waterovernight on high for 20 minutes, or if using an ordinary cooking pot,
• 1 large onion minced reduce heat to medium and cook for 2-3 hours (depending
• 2 small garlic cloves minced on how soft you want your chickpeas).
• 180 grams (6.3 oz) of extra virgin olive oil 5. Add the rest of the olive oil and season with salt and
• 2 tablespoons dried oregano pepper. Make sure there is enough water to cover the
• ½ lemon, juiced chickpeas slightly. Otherwise, add a bit more.
6. Simmer over medium heat uncovered, occasionally stir-
ring until the soup thickens, which takes about 30 minutes.
7. Add the lemon juice and oregano, and serve.

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