Brothy Chickpea Soup with Lemon, fennel and vegetables
Great soup with chickpeas and aromatic vegetables for the cold winter days!
Ingredients
- 500 grams chickpeas
- 1 -1/2 piece dried onion finely chopped
- 1 piece fennel thinly sliced
- 2 piece garlic cloves finely chopped
- 1 piece leek thinly sliced
- 100 ml lemon juice fresh
- 150 ml olive oil
- 2 - 3 φύλλα laurel
- 1 teaspoon fennel seed powder
- salt
- pepper freshly ground
For Serving:
- 100 grams Frankfurt sausages cut into rings
- feta cheese grated
- chopped dill (without the stems)
Instructions
- Soak the chickpeas in cold water overnight. The next day, rinse them under plenty of running water and drain them in a colander.
- Heat a deep pot, add the olive oil and sauté all the vegetables with the fennel seeds and a little salt for 3 minutes until they turn golden brown.
- Then add the chickpeas and cover with water, making sure that during the boiling process they are covered with water by a finger, lower the heat, cover with the lid and simmer for an hour and a quarter or until they are soft and mushy.
- In the last 5 minutes add the lemon juice, salt and freshly ground pepper and test to see if they are juiced, if not ready boil them some more.
- When ready to serve add feta cheese grated on a grater. Top with a few thinly sliced sausages that have first been passed through the pan a little to brown them and sprinkle with chopped dill.
- Finally, add freshly ground pepper and serve the soup with the chickpeas hot.