Chickpeas soup – simple yet amazing rustic dish

This is one of my favorite dishes, as I am a legume lover! It is simple to make but it entails one simple condition: good and organic legumes. I have said numerous times in the past that the most important thing in cooking is ingredients. Once you have qualitative materials your food will be, at least, satisfying. The extra mile depends on the cooking skills.

Ingredients: 400 gr dehydrated chickpeas (I bought them from an organic farm), 1 tomato chopped, 1 onion chopped, 3-4 bay leaves, 1 chili pepper w/o seeds, salt and pepper, olive oil

As you can see the ingredients are few and simple. All you need is good quality in your raw materials. The chickpeas need to soak in water overnight, that is for at least 8 hrs.

On to the cooking now: place your pressure cooker on medium to high heat and filled with water. While the water is still cold, put your chickpeas in the cooker and let them boil for 20’. Take the cooker off the heat and strain the chickpeas. Put them on the side for a while.

Place your cooker on the heat with olive oil. Sauté the onion and add the bay leaves while stirring. Add the tomato and the chili pepper in small pieces. Add the chickpeas. Fill the pressure cooker with hot water this time, up to the height of the legumes plus 5cm.

Close the pressure cooker and let the food simmer – I let it for about an hour. Check randomly for water. In the end add salt and pepper according to your tastings.

Enjoy with nice olives!