Chickpea Soupe from Sifnos
Chickpea Soup Recipe
Ingredients
- 2 cups dry chickpeas
- 1 teaspoon baking soda (for soaking)
- ½ cup olive oil
- 2 cups diced onions
- 3–4 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 3 bay leaves
- 1 teaspoon paprika
- 3 strips of lemon peel
- ¼ cup chopped fresh parsley
- 8 cups chicken or vegetable stock
- Salt and pepper, to taste
. Bring to a boil, then lower the heat to medium-low and let it simmer.
Directions
- Soak the Chickpeas:
The night before, place the dried chickpeas in a bowl with 1 teaspoon of baking soda and enough water to cover them by about 2 inches. Let them soak overnight. The next morning, drain, rinse, and set aside. - Sauté the Vegetables:
heat the olive oil in a large pot over medium heat until it shimmers.
Add the onions, celery, carrots, bay leaves, paprika, and parsley. Cook over medium-low heat for about 15 minutes, stirring occasionally, until the vegetables soften.
- Cook the Soup:
Add the soaked chickpeas, lemon peel, and stock.
Bring to a boil, then lower the heat to medium low and let it simmer.
- Cover partially and simmer for about 2 hours, or until the chickpeas are fork-tender. The soup should be thick and chunky, with some liquid remaining.
- Season and Serve:
Adjust seasoning with salt and pepper. Serve hot, garnished with a sprinkle of dried Greek oregano and a wedge of lemon.
Notes
- Using a Pressure Cooker or Instant Pot:
Skip the overnight soak. Add the chickpeas, 8 cups of water, and 1 teaspoon of baking soda to the pressure cooker. Seal the lid, bring to high pressure, then reduce heat and cook for 45 minutes. Let the pressure release naturally, then drain and proceed with the recipe from Step 2. Stovetop cook time is now about 1 hour. - Quick Version:
Use two cans of cooked chickpeas instead. Rinse and drain them, then start the recipe from Step 2. Reduce the cooking time to about 45 minutes.
Enjoy your delicious, hearty chickpea soup!
