Greek Chickpea Soup

🔥 Prep

• Rinse 500 g dried chickpeas and soak them overnight in plenty of water; drain and rinse before use.
• Peel and finely chop 1 onion.
• Peel and mince 3 cloves garlic.
• Measure 1 tsp dried rosemary.
• Measure 0.25 cup olive oil.

🔥 Cook

• 1. Heat the 0.25 cup olive oil in a large pot over medium heat until shimmering.
• 2. Sauté the chopped onion for 5 minutes until translucent.
• 3. Stir in the minced garlic and 1 tsp rosemary, cooking for 1 minute until fragrant.
• 4. Add the drained chickpeas and pour in enough water or vegetable broth to cover by about 2 inches (≈6 cups).
• 5. Bring the mixture to a boil over high heat, then reduce to a low simmer.
• 6. Partially cover and simmer for 45–60 minutes, or until chickpeas are tender, stirring occasionally.
• 7. Season with salt and freshly ground black pepper to taste (about 1 tsp salt, ½ tsp pepper).
• 8. For a rustic texture, mash about half of the soup with a potato masher or immersion blender, leaving some chickpeas whole.
• 9. Adjust consistency with additional hot water or broth if needed, and simmer for another 5 minutes on low.

🔥 Serve

• Ladle the soup into warm bowls and drizzle with a little extra virgin olive oil.
• Garnish with a sprinkle of fresh rosemary or a grind of black pepper.
• Serve with crusty Greek bread or pita on the side.
• Pair with a simple Greek salad or olives for a complete meal.