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Chickpea soup

Chickpea soup

Chickpea soup originates from the Middle East. In Cyprus, it is often cooked during the Lent, as one of the most nutritious dishes without meat.


Chickpeas: 2 cups

Tahini paste: 4 tablespoons

Wheat bread: ½ loaf

Garlic: several cloves

Lemon juice

Salt: to taste

Cooking method

It is highly recommended to soak chickpeas in cold water for the night before cooking. The next day, wash chickpeas thoroughly, put them into a deep pan with water and bring to the boil, then lower the heat and simmer for an hour and a half, until tender. Drain chickpeas in a colander and grind in a blender. Keep the chickpeas broth warm on a low heat.

Mix tahini paste, salt, garlic and lemon juice in a separate bowl, add the mixture to the chickpeas puree and, once again, mix in a blender gradually pouring the broth in to reach a cream soup consistency.

Cup wheat bread in large pieces, place them on a plate and pour the soup on top.

Add finely chopped parsley, olive oil and several olives, lemon juice and pepper before serving.