Serves: 5 Preparation time: 10m Cooking time: 1h.20m Ready in: 1h.30m

Ingredients

350g. chickpeas

1 medium leek, chopped

½ cup chopped parsley

250g. tomato juice or 1½ tsp. tablespoons tomato paste dissolved in 1½ cup water

¾ cup olive oil

½ tsp. fresh chili pepper, grated (optional)

salt and pepper

Preparation method

step 1

Soak chickpeas overnight with one pinch of soda. Boil for 2 minutes and strain. Then boil them again for 40-45 minutes, until tender. Keep the water in which they boiled.

step 2

Sauté the leek and parsley in olive oil until soft, and add the tomatoes, salt and pepper. Simmer until the sauce thickens.

step 3

Add the chickpeas and enough of the water in which they previously boiled in. Boil until soft. Add the hot pepper. Serve the soup in bowls and accompany with sauerkraut or salted fish, olives and bread.

Source: Olive Magazine

Chef: Dimitris Skarmoutsos

Photo: Vaggelis Paterakis

Food Styling: Elena Jeffrey