2 cups of dry chick peas1/2 cup of olive oil 2 cups diced onions3-4 cloves of garlic, minced 1 carrot, finely diced 1 stalk of celery, finely diced
3 bay leaves
1 tsp. paprika
3 strips of lemon peel
1/4 cup chopped fresh parsley8 cups of chicken or vegetable stocksalt and pepper to tastewedge of lemon and dried Greek oregano for garnish
The night before, place your dried chickpeas in a bowl with 1 teaspo 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 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 about 2 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.