I have a very simple soup for you today. It is incredibly light and quick to make and is quite healthy too. My dad used to make it when I was younger and I wasn’t very interested in it, but as I got older I started appreciating its simplicity and I also learned that I absolutely love chickpeas. It took me a bit but I got there. Now I will eat them any way I can get them just like black beans!
Since there is so few ingredients in this soup, I recommend you use the best olive oil possible, that finishing touch is everything!
1 yellow onion
1 can of chickpeas
3Tbsp olive oil
2cloves of garlic, smashed
about 3 cups water
1 bay leaf
salt and pepper
pinch of red chili pepper flakes
Slice the onions and saute them in olive oil in a smaller pot. After 4-5 minutes add the drained and rinsed chickpeas and then the water. Season with salt and pepper and then add the smashed garlic cloves, bay leaf and pinch of red chili pepper flakes. Bring to simmer and let cook for about 15 minutes.
Serve it with extra freshly ground black pepper, a drizzle of good olive oil and I also love a slice of good crusty bread on the side. Bon Appetit!