How to make it
5 steps. Take it one step at a time.
Place the dried chickpeas
Place the dried chickpeas in a large bowl, add the baking soda, and cover with plenty of water. Let them soak for at least 12 hours or overnight.
12 hrDrain the chickpeas
Drain the chickpeas and rinse them thoroughly under cold running water to remove the baking soda.
Add the chickpeas and 2 liters of water
In a large pot, add the chickpeas and 2 liters (2.1 qt) of water. Bring to a boil at 100°C (212°F). Skim off any foam that rises to the surface.
10 minAdd the chopped onions and half of the olive oil
Add the chopped onions and half of the olive oil. Reduce the heat to low, cover, and simmer for about 60-70 minutes, or until the chickpeas are very tender.
1 hr 5 minPour in the remaining olive oil and the lemon juice
Pour in the remaining olive oil and the lemon juice. Season with salt and black pepper. Stir well and simmer for another 5-10 minutes until the broth thickens and turns creamy.
10 min
A little kitchen wisdom
For the best texture, soak the chickpeas for at least 12 hours with a pinch of baking soda. This traditional Greek method ensures they become creamy without falling apart. The oil and lemon emulsify with the cooking water to create a thick, 'lathero' broth.
