Ingredients
- Chickpeas
- Celery
- Carrot
- Parsley
- Diced Tomato
- Onion
- Olive Oil
- Salt
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- Soak chickpeas overnight. Notice the enlargement (left).
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- Cook chickpeas (removing the froth as it develops) until they start splitting and change the water.
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- Water covers the chickpeas (use more water if a thin soup is desirable). Add the onion, other vegetables …
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- and the diced tomatoes.
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- Add a generous quantity of olive oil (the oil covers the surface) and continue cooking.
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- When cooked, the oil blends.
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- Towards the end of cooking, add the salt.
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- Ready to serve.
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- Serve with bread and olives. Raw onion is often eaten with legume dishes.
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