Chick Pea Soup
Serving Size : 0
Ingredients for prepare Chick Pea Soup
:
| Amount | Measure | Ingredient - Preparation Method |
| 500 | gram | chick peas |
| 30 | milliliters | baking soda |
| 4 | small | onions - (chopped) |
| 180 | milliliter | olive oil |
| 10 | milliliters | salt |
recipe Chick Pea Soup
1. Soak the chick peas in water overnight. 2.
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Drain the chick peas and sprinkle the baking soda on them. Stir them a little and let them stand for
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one hour. 3. Rinse the chick peas with plenty of water. Put them in a pot and cover them with
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water. Bring them to a boil, then lower heat to medium. 4. Skim off the scum that
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forms on the surface, and then add the onions. Cover, and cook on low heat for about
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two hours or until the chick peas are soft. (If necessary, add some hot water into the pot while
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the chick peas are cooking). 5. Add the olive oil and salt, and cook for a few more
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minutes. 6. Serve with a dash of lemon juice, plenty of fresh bread and, if you like,
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a chunk of feta cheese on the side. Author's Notes: I got this recipe from a Greek cookbook. It is
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the standard way of cooking chick peas in Greece. At step 3 you're supposed to remove the skin off
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the chick peas. I was never able to do it (it comes off
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only with some difficulty, and you have to do it for each individual
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pea), but it doesn't seem to affect the dish adversely. You know that the soup is done when the
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chick peas begin to dissolve, making the soup rather thick. This might not give
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the dish a very attractive appearance, but the taste is an entirely different matter.
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