Monday 12 September 2016

Chickpea soup

vegan, gluten free
This chickpea soup is a traditional recipe from the mediterranean island of Crete. I have adapted the recipe slightly, using less oil and veganising it.


2 tablespoons olive oil
3 cloves garlic

50g grated carrots
50g grated parsnip
50g grated celeriac
2 bay leaves
70g rice
2 teaspoons oregano
1 lemon (juice and zest)
2 tablespoon soya sauce or tamry
salt and pepper for taste

Soak chickpeas overnight; next day, drain and rinse. I usually use dried chickpeas and cook them in the pressure cooker for 20 minutes or normal cook in hob for 2h. But its such a comforting dish, so when I am short of time, I use tins of chickpeas, which I always have in my cupboard.

In a saucepan add olive oil, grated carrots, parsnip, celeriac and bay leaf. Sauté for 5 minutes stir regularly to prevent sticking to the bottom of the pan. Add the chickpeas and rice cover with water to about 25mm above them; simmer for 25 minutes.
Add the lemon juice, oregano, tamary, salt and pepper. If soup is to thick add more water. soup, stir regularly to prevent sticking to the bottom of the pan.
Sprinkle dill and olive oil on top and serve with crusty bread.

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