Soak the chickpeas overnight. Drain,rinse and put them into a saucepan with cold water just to cover them. Heat the saucepan and skim the chickpeas when they start boiling. Add the Extra Virgin Olive Oil Xenia, the garlic, the onion and 1 lt water and cook over moderate heat until softened. Mash ¼ of the chickpeas and put them back in the saucepan. Stir and simmer for a few minutes. Season, add the pomegranate and serve.
Chickpea soup with Pomegranate
Ingredients
- ½ kg peeled chickpeas
- ½ cup pomegranate
- 3 tbps Extra Virgin Olive Oil XENIA
- 1 onion,chopped
- 2 cloves garlic,chopped
- Salt,pepper
