This greek chickpea soup is out of the norm, yet very easy to make, with a little tahini and the fresh tangy fragrance of oranges – four to be precise!
CHICKPEA SOUP WITH TAHINI AND ORANGE
created by chef Nicky Tressou
- 350 gr/12.34 oz. chickpeas
- 2 Tablespoons tahini
- 4 oranges, whole
- 2 bay leaves
- 1 large dry onion
- 4 carrots
- 2 twigs rosemary
- olive oil, salt and pepper
Soak the chickpeas overnight in water.
Strain them the next day, rinse under cold running tap water until water comes out clear and not yellowish.
Place chickpeas in a dutch oven or ovenproof ceramic pot and cover with water.
Turn oven on at 200 C/392 F.
Cut the onion into quarters, the carrots in small pieces and add to the chickpeas along with the four oranges (whole with their peels). Pour in 1/2 cup of olive oil. Add salt, pepper, the rosemary twigs and bay leaves.
Bake for about two hours adding hot water if needed for the chickpeas to cook well.
When chickpeas are soft remove the oranges (they will have left their aroma in the food), and add the tahini in the remaining liquid making sure to dilute it first in a little bit of the chickpea juice .