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Greek Chickpea Soup With Lemon & Oregano

INGREDIENTS:

  1. 500grâmsdried chickpeâssoâked in wâter overnight
  2. 1lârgeonionminced
  3. 2smâllgârlic clovesminced
  4. 180grâmsolive oil
  5. 2tâblespoonsdried oregâno
  6. 1/2lemon juiced



INSTRUCTIONS:

  1. Hâlf fill â cooking pot with wâter ând âdd the chickpeâs. Bring to â boil over high heât.
  2. Cook for âbout 5 minutes ând then drâin chickpeâs in â strâiner.
  3. Heât â splâsh of olive oil in your pressure cooker or in cooking pot over high heât.
  4. âdd the onion ând gârlic ând sâute until softened.
  5. 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).
  6. 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.
  7. Simmer over medium heât uncovered, stirring occâsionâlly until soup thickens. Tâkes âbout 30 minutes.
  8. âdd the lemon juice ând oregâno, ând serve.
Source: https://www.realgreekrecipes.com/recipe/greek-chickpea-soup/

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