Ingredients
The following ingredients have 6 Servings
- 1 large yellow onion, finely diced
- 3 tablespoons olive oil, more for serving
- 1 clove garlic, slivered
- 2 (15 1/2-ounce) cans chickpeas
- Juice of 1/2 lemon, more to taste
- Salt and pepper
- Parmesan, optional
Instruction
- In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
- Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
- Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.
