Chickpea soup with lemon & rosemary
Chickpea soup with lemon & rosemary
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Chickpea soup with lemon & rosemary
Υλικά
- 500 g chickpeas, soaked overnight (12 hours)
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tbsp all-purpose flour
- 120 ml extra virgin olive oil
- Juice of 2 lemons
- Salt
- Freshly ground black pepper
Εκτέλεση
Soak the chickpeas overnight in plenty of cold water.
The next day, drain and rinse them thoroughly under running water. Transfer them to a large pot and add enough fresh cold water to cover them generously.
Bring to a boil over medium heat. As soon as the chickpeas begin to boil, carefully skim off any foam that forms on the surface using a slotted spoon.
Add the bay leaf and the chopped onion, then continue cooking over low heat for about 1 hour, or until the chickpeas begin to soften.
When the chickpeas are almost tender, season with salt and freshly ground black pepper and add the olive oil.
In a bowl, whisk together the lemon juice and flour until smooth. Gradually add a little hot broth from the pot, whisking continuously to prevent lumps from forming.
Pour the mixture back into the pot and stir gently.
Add the rosemary and continue cooking for another 10-15 minutes, until the soup thickens slightly and develops a velvety texture.
Remove from the heat and allow the soup to rest for a few minutes before serving.
Serve in deep bowls and, if desired, finish with a few drops of extra virgin olive oil.
Always add salt towards the end of cooking to help the chickpeas soften properly.
The secret to a great chickpea soup lies in slow cooking and high-quality ingredients. Whenever possible, choose organic chickpeas for the best flavor and texture.
Adding the olive oil towards the end of cooking allows it to blend beautifully with the remaining ingredients, creating a rich, silky soup with a wonderfully mellow finish.
