Chickpea soup with lemon juice and oregano

Updated: Sep 21

I admit that chickpeas is my favorite legume. In Greece we usually boil them with tomato sauce and make a wonderful soup. I first tried this different and amazing chickpea recipe in Crete, where legumes are cooked in a million different ways. A simple meal, with few ingredients, yet so tasty and healthy. Chickpea soup "lemonoriganati".

Hands on: 5 minutes (+min 6 hours for the soaking)

Cooking time: 1 hour (or 20 minutes for pressure cooker)

Serves: 4-5


Ingredients


500gr (17.6 oz) chickpeas

1 onion (big, finely chopped)

200ml (6.8 fl.oz) olive oil

2 teaspoons oregano (dry)

2 bay leaves

Salt, pepper

2 tablespoons flour

1 lemon (the juice)

Broth from the chickpea soup

How to do it

  1. Fill a large bowl with water. Add the chickpeas and let them soak for at least 6 hours or overnight.

  2. When ready, drain.

  3. Place a nonstick pot over high heat.

  4. Add 4-5 tablespoons of olive oil.

  5. Add the onion. Sauté for about 3 minutes, until it caramelizes.

  6. Add the chickpeas, the bay leaves and the oregano. Stir and sauté.

  7. Add some water until the chickpeas are fully covered (about 2-3 cm above the chickpea surface).

  8. Lower the heat and boil for one hour. Mind to add some water if needed.

  9. When ready, give it a try and season to taste.

  10. Take a bowl. Add the flour and the lemon juice. Then take some broth from the chickpea soup (around a cup) and mix everything together using a spoon.

  11. Add the mixture into the pot and mix well until all th ingredients are fully combined.

Tips

  • If you have a pressure cooking, the boiling process takes 20 minutes. Then open the lid and add the flour-lemon-broth mixture.

  • Serve with yeast bread and smoked mackerel (oh yes….divine).