After 4 flights, 2 boat trips, 2 train trips, countless bus and car rounds, it’s time for my bike(s) again! Back in the Netherlands, back in my cute apartment, back in cooking. I made a turn to some comfort food, at least for me. Chickpea soup, since the weather here is starting getting chilly. You will not need much for this recipe. Just make sure the ingredients you use are of the best quality and you’re half way there (or even more).
- 300gr. soaked chickpeas
- 1 big onion
- 2 garlic cloves
- 2 carrots
- 450gr. water
- 2 laurel leaves
- 1tbsp. dried oregano
- black pepper
- 8tbsp. olive oil
- some lemon juice
- Put the water and chickpeas in a pot, cover it and put in the stove in medium temperature to start boiling.
- Meanwhile cut the onion in 4 big pieces, one carrot in thick slices and the other just in half and keep the garlic cloves in one piece. Add all the vegetables in the pot.
- Add the laurel leaves, salt, pepper and let boil until the chickpeas get soft (around 40′).
- When ready remove from the stove and get the softened onions, the carrot you cut in half and garlic cloves and put them in the blender together with some chickpeas and some of the broth (not all of it!) Blend until you get a smooth puree and then add it back to the soup together with the oregano. This way you will get a soup which has a lovely thickness.
- Serve with 4tbsp. olive oil and some lemon juice directly in the plate and..
- It is more healthy and much more tasteful to add the olive oil right in the plate you serve the soup and not add it from the starting point.
- You can serve with some small bites of barley rusk!
- If you want a little more watery soup then you can add some more water when boiling the soup.