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Chickpea Soup
Ingredients
- 1 tbsp baking soda
- 4 cups chickpeas
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- Water
- ¾ cup olive oil
- 2 tbsp salt
- 4 tbsp olive oil
- 1 lemon, juiced
Instructions
- Soak the chickpeas in a large bowl overnight by adding 1 tablespoon of baking soda and enough water to cover the chickpeas.
- In a large pot, add 4 cups of chickpeas (after they have been soaked overnight), the chopped carrot, onion, and celery.
- Add enough water to cover the chickpeas thoroughly and place it over medium-high heat for 45 minutes, covered.
- Once the soup has been cooking for 45 minutes, remove the lid and add the olive oil and salt to taste.
- Cover the soup and let it cook for an additional 15 minutes.
- Remove from heat and serve into bowls, adding a small drizzle of olive oil in each bowl along with 1 tbsp of freshly squeezed lemon juice.
- Serve with your favourite crusty bread and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @yiamaswithyiayia on Instagram and hashtag it #yiamaswithyiayia.
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Thank you to Lloydminster & District Co-Op for their partnership in this project!
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