CHICK PEA (GARBANZO) SOUP
Ingredients
(2) 15 oz. Cans Chick Peas (Garbanzo beans), low sodium if available
2 Lemons, one sliced, one quartered
1 large clove Garlic, smashed and peeled
1½ c. Chicken or vegetable stock
1½ c. Fresh cold water OR dry white wine
1 small Sweet (or red) onion, chopped
1 tbsp. Olive oil
1+ tbsp. Extra virgin olive oil (EVOO)
+/- 4 tsp. Sugar, to taste
2 tsp. Oregano (dried)
1 Bay leaf (dried/2 fresh)
Kosher salt, and
Freshly ground black pepper, to taste
Preparation
• Rinse and drain the chick peas; set aside.
• In a large saucepan, heat the regular olive oil over medium heat until rippling.
• Add the onion, and sautée until translucent, about 5 minutes.
• Add the garlic, oregano and bay leaf, season with a bit of salt and pepper. Stir.
• Add the chick peas to the pot, followed by the quartered lemon, sugar, chicken stock and water, Stir well.
• Cover the pot, raise the flame and bring to a boil.
• Reduce heat to medium-low, and cook uncovered 45-60 minutes, until chick peas are tender, and slightly falling apart. (The soup should have thickened just a bit.)
• Taste and adjust the seasoning as needed. Fish out and discard the garlic, lemon quarters and bay leaf.
• Remove from heat, and ladle into warmed soup bowls.
• Garnish with lemon slices and drizzle each bowl with the EVOO.
• Serve at once.
This recipe, naturally, found inspiration in a traditional Greek recipe. I Americanized it (a bit), and must say that it turned out well.
It is light and bright, yet satisfying. Serve with grilled pita or a nice crusty bread to make a spectacular start to a holiday meal!
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