Chick Peas Soup with Mustard and Chili

Ingredients / 4 port

400 g chickpeas

4 tbsp bicarbonate

2 tbsp olive oil + plus a little extra to garnish

2 large onions

4 garlic cloves

1 tbsp mustard Dijon

2 tsp turmeric

2 small chilli, finely chopped

1 lemon, juice only

2 ½ lit water

2 cubes of chicken stock

Celtic salt and freshly ground pepper

Method

• Soak the chickpeas in water at least a day before. In between, I refresh the water by rinsing the chickpeas well.

• Strain them, put them in a basin, add the bicarbonate, and let them soak for a couple of hours.

• Rinse them under running water, mixing them with your fingers.

• Put the chickpeas in a large pot and cover them with cold water. We start boiling on high heat, and as soon as they produce thick white foams, we strain them, rinse them well, and repeat the process one more time. The second time we leave them to drain well into the colander.

• Place the onion and the garlic into a food processor and beat them until they become very finely chopped.

• In the same pot, we add the olive oil and, very gently under medium heat, sauté the onion, garlic, turmeric and chilli for a few minutes.

• Add the water, chickpeas, chicken cubes, and mustard and stir gently. Turn the heat to medium-high and simmer for approximately 40 minutes or until the chickpeas are soft. If some white foam comes up on the surface, clean it with a spoon.

• Season the taste with salt and pepper and turn off the heat. Leave the mixture to cool for 10 minutes, and then add the lemon juice.

• Serve at once!

Tips

• Sometimes I like a warmer character on the dish, and I replace the water volume with coconut milk and grated ginger, and garnish with some lime juice instead of lemon. I love this exceptional combination and taste.

• Add two handfuls of baby spinach when you turn off the heat. Very tasty!

• Garnish with some roasted chickpeas and fresh olive oil!