Lemon chickpea soup
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Lemon chickpea soup

A recipe that can also be prepared during Lent. Cook with Horio Koroneiki variety olive oil and enjoy with fresh warm bread.

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DIRECTIONS

  1. Wash chickpeas and soak in water for a whole night (for 18 hours ideally).
  2. Drain chickpeas and rinse with lots of water, for 4-5 times, rubbing them well.
  3. Put chickpeas in large pot and cover them with water (at least 4cm). Boil. Remove foam with a wooden spoon and continue for 15 minutes.
  4. Drain and return chickpeas in pot with warm water to cover them. Boil and add Horio Koroneiki Variety olive oil, onion, oregano and bay leaf.
  5. Reduce heat and cover with lid. Cook for 1-2 hours until soft. Check at times if more water is necessary – don’t let it completely evaporate.
  6. Put flour and lemon juice in a bowl, partially add 1-2 ladles of water from the pot and whisk.
  7. Slowly add mixture in pot and season with salt and pepper. Stir slightly for 2-3 minutes, until soup becomes thick.
  8. Serve warm with olives and toasted bread.
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    INGREDIENTS

    500gr chickpeas 1 finely chopped large red onion ½ cup Horio Koroneiki Variety olive oil 1 bay leaf 2 tbsp dry oregano (optionally) Salt Freshly ground pepper Juice from 1-2 lemons 2 tbsp flour

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