Limassol
  • Ayia-Napa
  • Larnaca
  • Limassol
  • Nicosia
  • Paphos
  • Polis
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.

Ingredients

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.

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