Chickpea soup


This is a warming and filling dish. It is very nutritious. The leftovers can be used to make a delicious hummus,

1/2 kg chickpeas (place in water overnight)
1 onion sliced
1 cup of olive oil
1 organic vegetable stock cube (or home made)
Salt and pepper to taste
1 lemon juiced



Rub the chickpeas between your hands to remove the skin from most of them.
Place in a pot and add water just enough to cover them. Add the onion and the stock cube and bring to boil. Let them cook in low heat for 45 minutes, adding boiling water whenever you check that it needs some. Then add the oil and cook for another 15 minutes. Add salt and pepper to taste. The lemon juice should be added at the end.




Tips from Stamatia:
“Chickpeas, like most legumes are a rich sources of proteins, vitamins (especially folate & B1) and minerals like manganese, iron, copper, magnesium and phosphorus. In order to take the best nutrients when consuming them keep in mind to:
1. Combine legumes with rice or grains to improve protein quality. A traditional Greek dish is rice or “kritharaki” (a kind of pasta) with chickpeas.
2. Add lemon or vinegar to increase iron absorption. Beta-carotene ( sweet-potatoes, pumpkin, carrots ) helps too.
3. In cases of iron-deficiency anaemia, add a small amount of red meat (preferably organic).
4. Avoid combining chickpeas with foods high in calcium such as cheese and other dairy products, as well as sardines, canned salmon and tofu.
5. Avoid eggs, soy and spinach, too.
6. Soak legumes in pure water for 24-48 hours prior to cooking them, in order to eliminate their anti-nutritional factors. Do not add baking soda.
7. Remove the foam from the water during cooking.
8. Avoid consuming coffee, tea or chocolate, within two hours, following your meal.”

3 thoughts on “Chickpea soup

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