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Writer's picturebrkt-ברקט

Greek Fava and Chickpea Soup

Greece produces the best thyme and bay leaves. Maybe it's the soil or the sea. I don't know. All I know is that I travel everywhere with an empty suitcase so that I can gather the best stuff when I see it. A little out-there, I know. But I like it that way.



BT's Greek Fava and Chickpea Soup


Ingredients:

8 oz. or 500 grams yellow split peas

1 cup or 128 grams cooked whole chickpeas

1 medium leek

1 small yellow onion

1 stalk dark green celery

3 small carrots

1 red chili pepper

2 tablespoons vegetable oil

2 rounded teaspoons marjoram

1 very large or 2 medium bay leaves - preferably Greek

10 cups (2.5 l) water

Kosher salt

Ground pepper


Directions:

Wash leek and celery stalks

Peel onion

Devein chili

Dice leek, celery, onion and chili into small even pieces

Add vegetable oil to pot

Place heavy gauge pot or pressure cooker on burner

Turn heat on medium low flame

When oil is hot add chopped leek, celery, onion and chili

Sauté vegetables until they become translucent

Sprinkle a tiny amount of salt on the vegetables

Add 2 grinds of black pepper

While vegetables are cooking wash yellow split peas in a colander being careful to remove any stones or detritus

Peel carrots

Dice into quarters

Add water to pot with vegetables

Add washed split peas and cooked chickpeas

Add marjoram and bay leaves

If using heavy gauge pot - cook on low heat for 45- 55 minutes

When peas are cooked, turn off heat and remove bay leaves

Add salt to taste

Let soup rests for 1 hour

To serve: Gently reheat the soup

Ladle into bowls

Add slices of lemon, sliced raw onion and fruity olive oil


Enjoy! בתיאבון







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