Chickpea soup

Everyone has his favorite! Here is our recipe.

Difficulty: low

Preparation: 10 minutes

Cooking: 60 minutes

Servings: 4 people


600 g. dried chickpeas

1 white onion

1 carrot


Extra virgin olive oil


4 tbsp of tahina


  • Soak the chickpeas in cold water, at least the day before. They must be swollen and softer to the touch before cooking them.
  • A half hour before cooking, drain them and add ½ teaspoon of baking soda. Then cover with a kitchen towel.
  • Wash and put them in a pot. Cover with water and start cooking.
  • Then mince the carrot, the onion and the parsley and add to the chickpeas.
  • Let cook over low heat for about 1 hour, adding extra virgin olive oil and salt.
  • Before serving, season them with tahina.

(You can also add it during cooking).

NOTE: Should it advance, you can freeze the soup after cooking.

Gambuzza – Origini Autentiche

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