Greek Garbanzo & Chick-Pea Soup
Yield
servingsPrep
45 minCook
90 minReady
135 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
chickpeas (garbanzo beans)
dried |
|
| 2 | cloves |
garlic
sliced |
|
| 2 | teaspoons |
baking soda
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
olive oil
|
|
| 6 to 8 | cups |
water
|
|
| 2 | medium |
onions
finely chopped |
|
| 1 | x |
lemon juice
fresh, strained |
*
|
| 3 | large |
tomatoes
chopped |
|
| 1 | each |
bay leaves
large |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
chickpeas (garbanzo beans)
dried |
|
| 2 | cloves |
garlic
sliced |
|
| 1E+1 | ml |
baking soda
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
olive oil
|
|
|
water
|
|
||
| 2 | medium |
onions
finely chopped |
|
| 1 | x |
lemon juice
fresh, strained |
*
|
| 3 | large |
tomatoes
chopped |
|
| 1 | each |
bay leaves
large |
*
|
Directions
Wash and soak chick-peas according to package directions.
Drain and sprinkle with salt.
Let stand 15 minutes.
Remove husks by rubbing chick-peas between thumb and forefinger.
Rinse well and drain.
In a large pot, heat the oil and sauté onions and chickpeas stirring with a wooden spoon, until onions are translucent.
Add tomatoes and stir over low heat for 2 to 3 minutes.
Add bay leaf, garlic, salt and pepper, and 6 cups of water to start.
Cover and bring to a boil, simmer, stirring occassionally for 1 to 1½ hours or longer until peas are tender.
Add more water it necessary.
Remove from heat discard bay leaf and stir in lemon juice.
