Chickpea Tomato Soup
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Recipe-Ingrediants
A light and flavorful version of chickpea soup with a touch of tomato (without overpowering it too much!) and a spicier variation with hot chili peppers and paprika for the more adventurous eaters! Dare to try something different and delicious, accompanied by a glass of wine and a slice of Elassona cheese!
Ingredients:
- 500 gr dried chickpeas, soaked in water for 24 hours
- 2 carrots, sliced
- 2 red onions, sliced
- 1 clove of garlic, finely chopped
- ½ cup olive oil
- ½ cup crushed tomatoes
- 2 hot chili peppers
- 2 potatoes (optional)
- Salt, pepper, paprika, and dried oregano
Directions
In a pot, boil the chickpeas for 10 minutes, then drain and rinse the pot. Add a little olive oil and saute the onions, followed by the garlic and carrots. Add the chickpeas and the crushed tomatoes, and saute everything together. Then, add hot water until the chickpeas are covered, with the water level about 2-3 inches above them.
Reduce the heat, cover the pot, and simmer until the chickpeas are tender.
At this point, I would like to suggest adding whole potatoes if you want to thicken your soup later on.
Once the chickpeas are cooked, adjust the seasoning and add the remaining olive oil, paprika, and dried oregano. Season with salt and pepper to taste. Blend the potatoes in a blender and add them to the soup if you prefer a thicker consistency.
Serve hot, accompanied by a slice of bread and a glass of red wine, along with barley rusks.
Enjoy this delightful chickpea tomato soup!
Bon appetit!
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