Sopa griega de garbanzos con zumo de limón

Directions

1. Soak the chickpea overnight. Wash it and drain it.
2. In a large pot, add olive oil, chopped onion, garlic cloves, bay leaves and cook for 5 min.
3. Add chickpea and water. (You need approximately 3-4 times more water than chickpea). Add sea salt and cook until chickpea is ready. Make sure the water doesn’t evaporate - the soup should have enough liquid (If the water evaporates, add a bit more).
4. Thickening: In a small bowl, add lemon juice and chickpea flour. Mix it until it’s well combined.
5. Add a little bit of chickpea soup to this mixture and then stir this mixture in the soup.
6. Add oregano, salt, black pepper for taste. Add a bit of olive oil.
7. Enjoy with a slice of sourdough or a toast.