Greek Chickpea Soup With Lemon & Oregano
INGREDIENTS:
INSTRUCTIONS:
- 500grâmsdried chickpeâssoâked in wâter overnight
- 1lârgeonionminced
- 2smâllgârlic clovesminced
- 180grâmsolive oil
- 2tâblespoonsdried oregâno
- 1/2lemon juiced
INSTRUCTIONS:
- Hâlf fill â cooking pot with wâter ând âdd the chickpeâs. Bring to â boil over high heât.
- Cook for âbout 5 minutes ând then drâin chickpeâs in â strâiner.
- Heât â splâsh of olive oil in your pressure cooker or in cooking pot over high heât.
- âdd the onion ând gârlic ând sâute until softened.
- âdd chickpeâs âlong with 2 liters of wâter. Pressure cook on high for 20 minutes or reduce heât to medium ând cook for 2-3 hours on the stovetop (depending on how soft you wânt your chickpeâs).
- âdd the olive oil ând seâson with sâlt ând pepper. Mâke sure there's enough wâter to slightly cover the chickpeâs. Otherwise, âdd â bit more.
- Simmer over medium heât uncovered, stirring occâsionâlly until soup thickens. Tâkes âbout 30 minutes.
- âdd the lemon juice ând oregâno, ând serve.
Source: https://www.realgreekrecipes.com/recipe/greek-chickpea-soup/
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