Lemon chickpea soup in the oven
Ingredients
∙500 g large chickpeas
∙1 large dry onion, finely chopped
∙2 cloves garlic, finely chopped
∙100 ml olive oil (and a little extra for the end)
∙1-2 carrots, sliced (optional, for extra flavor and color)
∙2 tbsp flour (optional, to thicken the sauce)
∙Juice of 1-2 lemons (depending on how lemony you want it)
∙Zest of 1 lemon
∙1 tsp oregano (or thyme)
∙Salt & pepper
∙Hot water (about 1.5 liters or enough to cover the chickpeas)
Instructions
Preparation
Soaking: The night before, soak the chickpeas in plenty of water (you can add a teaspoon of baking soda for faster cooking).
Boiling: The next day, drain and rinse them well, then boil in a pot with fresh water for about 15-20 minutes, skimming off any foam that forms. Drain again. (For faster oven cooking, you can boil them in a pressure cooker for 30 minutes).
Cooking
Sautéing: Preheat the oven to 180°C (fan or conventional). In a non-stick pan, heat the olive oil and sauté the chopped onion and garlic until soft and translucent. Add the carrot if using.
Thickening (optional): Sprinkle with the flour and stir for 1 minute.
Sauce & Baking: Transfer the chickpeas to a casserole dish or deep ovenproof dish with a lid. Add the ingredients from the pan, oregano, salt, pepper, lemon juice, and lemon zest.
Liquid: Add enough hot water to cover the chickpeas (about 2-3 fingers above them). Mix well.
Baking: Cover the casserole or dish with the lid (or aluminum foil if you don’t have a lid) and bake in the preheated oven for about 1 to 1.5 hours, until the chickpeas are tender and the sauce has thickened.
Finishing: Towards the end of baking, uncover the dish to allow it to brown slightly, if desired. Drizzle with a little raw olive oil before serving.
Serve hot, optionally with some feta or olives on the side.
Enjoy your meal!
