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Recipes Around the World International Vegetarian Union
Vegan Greek/Middle Eastern Recipes
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Chick Pea Soup
From: K.E.S.

Recipe By: World Wide Recipe A Day;
Serving Size: 6

This recipe assumes dried garbanzos.
If you use canned make sure that you rinse them well and remove the skins, as described.

Bon appetit from the Chef and staff at World Wide Recipes

  • 4 cups dried chick peas -- garbanzos or
  • 4 cans chick peas -- drained (15 oz)
  • water -- about 4 cups
  • 2 tablespoons baking soda
  • 2 onions -- chopped, up to 3
  • 1 cup olive oil
  • salt and pepper -- to taste
  • lemon slices
Soak the beans overnight in warm water.
Strain and dust with baking soda.

Let stand for 15 minutes.
Rinse with hot water and rub a few at a time between your fingers to remove the skins (discard the skins).
Place in strainer and rinse thoroughly for several minutes.
Put into a large pot along with enough water to cover and bring to a boil, skimming off the foam as it rises.

Add the onions, oil, salt and pepper and simmer covered until the beans split; about 90 min. to 2 hours.

Serve hot with lemon slices. Serves 6 to 8.