Since I’ve been having babies for 10 years, I have from size 0-14 in my closet for whatever phase I’m in. No, I’m not one of those girls who looks like she just ate a big meal when she’s pregnant or one of those girls who comes home from the hospital in her skinny jeans. I’m a planet when I’m pregnant. I don’t want to jinx myself so I’m tentatively saying it. I’ve finally lost my baby weight ( said in a whisper). Take this bean salad side to a potluck or BBQ. It's like the flavors get even stronger while they sit.This Greek Garbanzo Bean Salad is filled with cucumbers, tomatoes, olives, garbanzo beans, and feta. So I keep the leftovers in the fridge for the next day or two. That's because this chickpea soup can be eaten as a cold salad as well. When I make this soup I always cook a few extra portions. Or follow this easy recipe for making hummus.Or Eat Them As A Cold Salad For every 250 grams of chickpeas, add 60 ml of tahini. Thick Chickpea Soup Got Leftovers? Make Some Hummus!Īnd because this Greek Chickpea Soup is made with the same ingredients you use to make Hummus (except the oregano) you can easily blend your leftovers, along with some tahini, a bit of extra lemon, and a clove of raw garlic, and easily turn it into a delicious hummus. Simmering slowly, uncovered for at least 30 minutes while stirring occasionally. So if you decide to make this Greek Chickpea Soup in an instant pot, make sure you finish off on the stovetop. Note: Make sure it's real, extra virgin olive oil otherwise it won't do that. Where plenty of olive oil is used towards the end to thicken the soup.Ĭooking olive oil over medium heat for at least 30 minutes can give a soup or stew a thickish, glazy texture because it slowly incorporates with the water. Especially when making Greek soups with legumes like this one. To achieve a perfect thick texture requires some slow simmering and stirring. What an instant pot/pressure cooker cannot do though is give it a nice and thick texture.
#Greek garbanzo bean recipes how to#
Healthy Chickpea Soup How To Thicken The Soup With Olive Oil In most cases, 20 minutes of pressure cooking, are more than enough to soften chickpeas to perfection. Here's a good variety of chickpeas to use. But that's why pressure cookers/ instant pots are here for right? Making them on the stovetop may take up to 3 hours.
Especially if the variety or batch isn't that good. Truth is though, they do require a lot of time to cook, and some overnight soaking. You can see here why dried chickpeas are healthier & more nutritious than canned ones. Never, ever, canned ones for cooking anything in fact. Sooo flavorful! How To Make Greek Chickpea Soupįirst and foremost in Greece we always use dried chickpeas. This nutritious soup needs only a handful of ingredients to put together and can be made either in the instant pot or on the stovetop.Ĭhickpea Salad With Feta Cheese & Tahini Dressing. Cooked till nice and soft, thickened with olive oil and flavored with lemon and wild Greek oregano. I love chickpeas and I think they taste the best in this soup.
Whether it's an Avgolemono soup, a Meatball soup, or this chickpea soup which is really one of my favorites. Since the weather got sooo cold the only thing I want to eat is a warm bowl of soup.
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