Chickpea soup recipe. The success story.

Savvas has an utterly Greek and savoury recipe for you(chickpea soup) with local ingredients; pure Greek products from his traditional Greek food store!

½ kg dry washed chickpeas from Thesalia
1 teaspoon baking soda
2 average onions finely chopped
½ cup extra virgin olive oil Elawon
1 bay leave
salt blossom Xiwn
freshly grounded pepper

The secret to the perfect cooking of this dish lies in the pure clay pot in which it is cooked that works like an extremely slow cooker with lid. Start the day before by soaking the chickpeas in water. Place the chickpeas in a large pan, and add the onions, the olive oil, the bay leave, the salt and the pepper adding enough cold water to cover them (approximately 9 cm from the surface). Turn the heat up and bring to the boil. Then turn the heat to a simmer and let them cook until tender, 40-45 min. Preheat the oven at 175*C.

Transfer the content of the pan to a big clay pot and seal it with the lid. Let boil until the chickpeas are done, for approximately 2 hours. There is no exact cooking time because it depends on the freshness of the chickpeas. If they have been kept on the self for long then more boiling time will be needed.

Nevertheless, they need to remain whole and not get mushy while the soup becomes thick. While boiling, we check the water regularly and add more if needed. We remove the bay leave. The chick pea soup is best served warm.

Chickpea soup is ready to serve! You will find all the ingredients in Savvas traditional Greek food store in Mykonos (Chora).


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