Chickpea Soup with Garlic, Sage and Tarragon

Page 162

Cuisine: Greek | Course Type: Soups and Stews

(2 reviews)

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Recipe Review

I used a pound of chickpeas and was glad not to have made the full recipe. I did peel the chickpeas and think that I should have cooked them longer initially as the skins were not loosened at all. I was delighted to learned how to remove the skins with the aid of baking soda. I aso whisked the peeled peas as they cooked, not waiting until the end of the cooking period. I liked the thickened but chunky texture. It is a some what plain soup and went well with the City bread to make a complete meal.

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