★Ingredients
2 cups dried chickpeas
2-3 garlic cloves, minced
1/4 cup olive oil
1 large onion, finely chopped
2-3 bay leaves
Juice of 2 lemons
1 tablespoon lemon zest
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: a pinch of dried oregano or fresh rosemary for extra flavor
★Instructions
- Soak the Chickpeas:
- Rinse the dried chickpeas and place them in a large bowl. Cover with plenty of water and let them soak overnight (8-12 hours). Drain and rinse before using.
- Cook the Chickpeas:
- In a large pot, add the soaked chickpeas and cover with water (about 2 inches above the chickpeas). Bring to a boil over medium-high heat. Skim off any foam that forms on the surface.
- Reduce the heat to medium-low, add the bay leaves, and simmer for about 1-1.5 hours, or until the chickpeas are tender. Drain and set aside, reserving some of the cooking liquid.
- Prepare the Soup Base:
- In the same pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Combine and Simmer:
- Return the cooked chickpeas to the pot along with some of the reserved cooking liquid (enough to cover the chickpeas). Add more water if necessary.
- Bring to a gentle simmer and cook for about 20-30 minutes, allowing the flavors to meld together.
- Season and Finish:
- Add the lemon juice and lemon zest to the soup. Season with salt and pepper to taste. If using, add a pinch of dried oregano or fresh rosemary.
- Simmer for another 5-10 minutes. If the soup is too thick, add a bit more water or reserved cooking liquid to reach the desired consistency.
- Serve:
- Ladle the soup into bowls and garnish with fresh chopped parsley.
- Serve hot, with crusty bread on the side if desired.
Enjoy!