Chick-Pea and Parsley Soup (SB)

By hmp13

Ingredients

• 1 1/3 cups dried chick peas, soaked overnight
• 1 small onion
• 1 bunch of fresh parsley, about 1 1/2 ounces
• 2 tablespoons olive and sunflower oils, mixed
• 1 1/4 quarts chicken stock
• Juice of 1/2 lemon
• Salt and pepper
• Lemon wedges and finely pared strips of peel, to garnish

Details

Servings 6

Preparation

Step 1

Drain the chick peas and rinse under cold water. Cook them in boiling water for 1 to 1 ½ hours until tender; drain and peel.

Place the onion and parsley in a food processor or blender and process until finely chopped.

Heat the olive and sunflower oils in a saucepan or flame proof casserole. Add the onion mixture and fry for about 4 minutes over low heat until the onion is slightly soft.

Add the chick peas and cook slowly for 1 to 2 minutes. Pour in the stock and season well. Bring the soup to a boil. Cover and simmer for 20 minutes.

Leave the soup to cool a little and then mash the chick peas with a fork until the soup is thick, but still quite chunky.

Reheat the soup and add the lemon juice. Serve garnished with lemon wedges and peel.