This is a simple recipe that my mother makes frequently. It requires only a few ingredients, but it’s surprisingly tasty. It is best served with crusty Italian bread.
Easy Chickpea Soup
Difficulty Rating: Easy
Makes 4 servings.
1 pound dried chickpeas (garbanzo) beans
½ teaspoon baking soda
3 stalks of celery, chopped
1 small onion, diced
2 bay leaves
1 1/2 teaspoons salt
Extra-virgin olive oil
Sort and rinse the chickpeas. Place in a large bowl with 7 cups of water. Stir in baking soda and let sit overnight.
Strain the chickpeas and rinse well. Place in a pot with 7 cups of water. Add the celery, onion, bay leaves, salt, and pepper to taste.
Bring to a boil. Reduce heat, cover, and simmer until chickpeas are tender, about 1 hour. Taste and season with additional salt if necessary. Discard bay leaves. Ladle into soup bowls and drizzle olive oil on top.