A simple Mediterranean-style chickpea soup with onions and fresh lemon juice.
6 cups water
2 cups chickpeas (garbanzo beans)
2 onions, sliced
1 tablespoon olive oil
1 teaspoon salt
1/4 cup lemon juice
- In a kettle, bring water to a boil and add chickpeas. Skim the surface, then add sliced onions, olive oil, and salt. Simmer until tender, about 1 hour. Stir in lemon juice.
Makes 6 servings.