Chickpeas are legumes (pulses) with very high protein content. They are also rich in fiber and they help reduce cholesterol. This chickpea soup is very easy to make, very tasty and of course very healthy. The amount of the ingredients is for two generous servings, but you can increase the amount as needed. You can buy chickpeas without their skin in which case you only need to place them in a large bowl with lots of water and soak them overnight. It can be also enjoyed by vegetarians.

If they have their skin on, then you must remove it after soaking the chickpeas in water with a tablespoonful of baking soda. To remove the skin, drain them and put small quantities on a clean towel. Fold the towel, and start pressing and rolling the chickpeas. The skins will come off. Just pick them and throw them away. Repeat until you have finished all the chickpeas.

1 cup chickpeas that must be soaked in water for 12 hours
1 onion grated
Juice of one lemon
½ cup olive oil
Salt, pepper



Drain the chickpeas (removing the skins if needed) rinse them well and place them in a pot with cold water. Remove the white foam that forms on the surface of the water with a skimmer or a spoon. Don’t cover the pot, because the water with the foam will overflow. When there is no more foam, add the grated onion. Lower the heat, cover the pot and let the soup boil for about one hour. Check the water now and then and add some if needed. Check the chickpeas to see if they are done. The soup should be moderately thick and creamy, with some whole chickpeas studding the surface. Add the lemon juice, salt and pepper. Drizzle the olive oil over the soup. Stir and taste to adjust seasonings.

You can accompany the chickpea soup with olives, feta cheese, fillets of smoked fish if liked, and of course fresh crusty bread.

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