"Chickpea soup has an earthy flavour and nourishes the soul," says Kathy Tsaples. "It's definitely a favourite with family. Crusty bread is a must with this soup, and feta and olives are good too." You'll need to begin this recipe a day ahead to soak the chickpeas.
Note I often cook this soup in a pressure cooker, which is particularly useful if I've forgotten to soak the chickpeas. If you have one, use it. This recipe is from Sweet Greek: Simple Food & Sumptuous Feasts ($39.95), published by Melbourne Books, and has been edited.
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