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Chickpea soup
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Cooking instructions
* Step 1
Soak the chickpeas for quite a few hours (ideally 24 hours) in water with a tbsp of baking soda.
* Step 2
Strain the chickpeas and wrap them in a towel together with a tbsp of baking soda. Rub the cloth on the table with quick circular movements until their skin is removed.
* Step 3
When you are done, place the chickpeas (together with their skins) in a strainer and rinse well.
* Step 4
Place the chickpeas in a pot with cold water, the vegetable stock, the oil, salt and pepper. Remove 2-3 layers from the onion and add the rest, whole, to the pot.
* Step 5
Boil for 90' or until they thicken and get mushy. Skim off the foam from time to time and discard the skins that rise to the surface. Stir often.
* Step 6
When the boiling stops, cover the pot with a tea towel, then put the lid on and set aside for 5' before you serve (so that they don't get too watery).
* Step 7
Serve hot with salt and pepper, oil, lemon and the onion that you have kept, finely cut, as well as with plenty of fresh bread.
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