2 cups of dry chick peas
1/2 cup of olive oil
2 large onions, diced
3-4 cloves of garlic, minced
1 carrot, finely diced
1 stalk of celery, finely diced
3 bay leaves
1 tsp. paprika
1/2 lemon, sliced
1/4 cup chopped fresh parsley
8 cups of chicken or vegetable stock
salt and pepper to taste
wedge of lemon and dried Greek oregano for garnish
- The night before, place your dried chickpeas in a bowl with the baking soda and enough water to cover the chickpeas by about 2 inches. The next morning, strain and rinse your chickpeas and reserve.
- Into a large pot, add your olive oil over medium heat and throw in your onions, celery, carrots, bay leaves, thyme and paprika and parsley and simmer on medium low for about 15 minutes for the vegetables to soften.
- Now add your chickpeas, parsley, stock and slices of lemon bring to a boil and simmer medium-low heat with the lid slightly ajar for 2-3 hours or until thick the chickpeas are fork-tender.. By this time you should have a thick, chunky chick pea soup with some liquid still evident.
- Adjust seasoning with salt and pepper, serve in bowls. Add some dried Greek oregano and serve with a wedge of lemon. Top with a Shrimp and Garlic Toast.