Chickpea Soup from Sifnos
FOR 6 PEOPLE
PREP TIME: 3 HOURS 30 MINUTES
NOT INCLUDING SOAKING TIME
450 g chickpeas
3 medium potatoes
120 ml olive oil
fresh dill or rosemary
Soak the chickpeas overnight in plenty of cold water.
(To save time, cover the chickpeas with plenty of water, bring to a boil, remove from the heat, and cover. Let stand for an hour or two and proceed with the recipe.)
• The next day peel and cut the potatoes into dice. Peel the onions and chop them finely.
• Put the chickpeas, onions, potatoes, olive oil, and dill or rosemary in a large pot and pour in enough water to cover the vegetables by about 8 cm. Bring to the boil, then lower the heat and simmer for 1-2 hours until the chickpeas are tender.
• Season with salt and pepper and simmer for another hour or so, until the chickpeas are very soft and the soup has become thick and creamy.
• Serve accompanied by chunks of freshly baked bread.