Preparation:
1. Soak the chick peas in water overnight.
2. Drain the chick peas and sprinkle the baking soda on them. Stir them a little and let them stand for one hour.
3. Rinse the chick peas with plenty of water. Put them in a pot and cover them with water. Bring them to a boil, then lower heat to medium.
4. Skim off the scum that forms on the surface, and then add the onions. Cover, and cook on low heat for about two hours or until the chick peas are soft. (If necessary, add some hot water into the pot while the chick peas are cooking).
5. Add the olive oil and salt, and cook for a few more minutes.
6. Serve with a dash of lemon juice, plenty of fresh bread and, if you like, a chunk of feta cheese on the side.
Author's Notes: I got this recipe from a Greek cookbook. It is the standard way of cooking chick peas in Greece.
At step 3 you're supposed to remove the skin off the chick peas. I was never able to do it (it comes off only with some difficulty, and you have to do it for each individual pea), but it doesn't seem to affect the dish adversely. You know that the soup is done when the chick peas begin to dissolve, making the soup rather thick. This might not give the dish a very attractive appearance, but the taste is an entirely different matter.
Difficulty : easy. Precision : no need to me |
