a couple of tablespoonsextra virgin olive oil(to sauté)
4- 4 ½ cups water(1000-1200 ml)
1mediumred oniondiced (*see notes)
½ cupextra virgin olive oil(125 ml)
½ a lemonjuiced
salt & pepper
1cupfresh corianderfinely chopped
How to prepare dried legumes for soups:
Give the chickpeas a good rinse in a colander under cold running water.
Pour the chickpeas into a pot or large bowl and cover them with a few centimeters of recently boiled water—warm water helps break down indigestible starches. (You can use fresh water instead.)
Add a tablespoon of apple cider vinegar.
Soak for 8 to 12 hours.
Drain, rinse again, and return to a clean pot/pressure cooker.
Put a little olive oil in a deep non-stick pan over medium heat. Once it gets warm, add the onions and sauté for about 10 minutes so that they wither a little, take on a little color, and start to caramelize.
Place chickpeas in a pressure cooker, add 1000 ml of water, diced onion, olive oil & lemon juice, salt & pepper to your liking.
Seal the lid and cook them for 20-25 minutes on medium heat.
Let the steam off, unseal, and open the cooker. Add a cup of finely chopped fresh coriander and boil for 5 more minutes.
How you prefer your soup texture (not as thick or with a porridge-like consistency) determines how much water you’ll use, varying from 4 to 4 ½ cups water. For a thicker soup, skip the caramelizing step and add a whole peeled onion to the boil instead. Use a slotted ladle to take the onion out when you unseal your pressure cooker for the final step. Run it through a food processor, with 4-5 tablespoons of your chickpea soup, and pour everything back into the cooker before adding the coriander.