Skill required: Soup Cook
1 cup dried chickpeas (garbanzo beans) soaked 12-18 hours
1 onion, chopped into pieces about 1/4 inch
1 tablespoon + 3 tablespoons olive oil
1 teaspoon dried Greek oregano
1 teaspoon dried parsley
8 cups water
1 teaspoon salt (or a bit more)
fresh ground black pepper to taste
1/4 cup fresh squeezed lemon juice (more or less to taste
1. Put beans in pan and cover with cold water and let soak 12-18 hours. When ready to make soup, drain beans and discard soaking water.
2. Heat olive oil in the bottom of a heavy dutch oven or soup pot.
3. Add onion and saute for about 5 minutes, until onion is softened but not browned.
4. Add Greek Oregano, parsley, and water, bring to a simmer, then lower heat and simmer gently with the pan covered until beans are very soft - about 2-3 hours.
5. When beans are soft, use a blender or immersion blender to puree the mixture until all ingredients are completely blended. (If you use a regular blender, be very careful not to fill it too full so the hot liquid doesn't burn you.)
6. After soup is pureed, add salt and fresh ground black pepper to taste.
7. Stir in lemon juice and 2 tablespoons of olive oil. Serve hot, with a bit more olive oil drizzled on the top of each serving.
Yield: 4 servings
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