This is a nice little soup I made this morning because I only have cabbage in my fridge. When I was in Greece last summer, we ate mostly beans cooked in a variety of ways, but always with olive oil and oregano.
Since I used dried chickpeas, I had to start the night before. You could use canned chickpeas, but I find that the flavor is not as nice and they have a lot more salt.
Yield: About 3 servings, depending on what you consider a serving.
- 1 cup dried chickpeas or 2 cups cooked/canned
- 1/2 cup onion (any variety), chopped into large chunks
- 3 1/2 cups water
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly-ground black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil (or about 3-4 fresh basil leaves, torn up)
- a dash of salt
If you’re using dried chickpeas, soak them the night before in 3 cups of water. In the morning, rinse them (if you’re using canned, rinse those as well) and add 3 1/2 cups of water and the onions. Simmer them for about 30 minutes in a pot with the lid on but tilted (even if it has a steam hole), then stir in the oil and seasonings. Let it simmer for another 15 minutes, or until the beans are the texture you prefer. Consume.