Chick Pea Soup
INGREDIENTS:
4 cups (1 L) dried chick peas (garbanzos) or 4-15 oz (425 g) cans, rinsed and drained
Water or chicken stock (about 4 cups, 1 L)
2 Tbs (30 ml) baking soda
2-3 onions, chopped
1 cup (250 ml) olive oil
Salt and freshly ground pepper to taste
Lemon slices for garnish
DIRECTION:
Soak the beans overnight in warm water. Strain and dust with baking soda. Let stand for 15 minutes. Rinse with hot water and rub a few at a time between your fingers to remove the skins (discard the skins). Place in strainer and rinse thoroughly for several minutes. Put into a large pot along with enough water or chicken stock to cover and bring to a boil, skimming off the foam as it rises. Add the onions, oil, salt and pepper and simmer covered until the beans split; about 90 minutes to 2 hours. Serve hot with lemon slices. Serves 6 to 8.
Greek week continues with this simple yet elegant rice dish. These tomatoes are so good you’ll find yourself making them to add to salads, eat on toast, and otherwise sneak onto a menu one way or another.