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Chickpea Soup

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Servings: 2

Ingredients

Chickpeas and Broth

  • 2 deciliter dried chickpeas
  • 500-700 ml water
  • 3 bay leaves
  • 1 tsp black peppercorns
  • chili (to taste)
  • 1 tsp salt

Soup Garnishes

  • 1 handful fresh cilantro (mainly leaves)
  • 10 black olives
  • olive oil (to taste)
  • lemon (to taste)

Instructions

  1. Cook the chickpeas in plenty of water along with the spices until they are tender. How long this takes depends on how dry/old the chickpeas are, but it could be anywhere from 30-90 minutes. When they are done, remove the bay leaves and whole chilis if you used them, but don't drain the water!

  2. Ladle cooked chickpeas and their broth into bowls. Garnish each bowl with black olives and torn cilantro leaves. Add a nice glob of olive oil and a good squeeze of lemon on top of the soup, and then you're ready to serve.