Soupa Revithiagreek, soups, vegan, vegetarian 220 gm dried chickpeas 1 teaspoon rosemary 100 ml olive oil 1 sea salt 1 black pepper 1 lemon juice Soak the chickpeas for 24 hours, changing the water twice. Simmer for 30 minutes and then replace the water with hot water. Cook for 20 minutes, and change the water again. Keep the water level 5 cms above the chickpeas Add the rosemary, salt, pepper, and oil. Simmer until the chickpeas are tender. Add lemon juice to taste before serving Posted by Kaz Glover in Intercook |
