chick pea soup [Greek] [pressure cooker]
Ignatios Souvatzis
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((Greek, in case youd didn't guess) family recipe,
adapted for a pressure cooker by myself)
Ingredients:
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* 250g fine chick peas
* 0.5 + 1.25 l of water
* 1-2 medium carrots (or more small)
* 1 teaspoon of salt
* olive oil
* lemon juice
optional
* a bit of pepper
Preparation:
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The evening before, put the chick pease with some water into a bowl (enough
for them to be covered, or that they would be covered if not swimming at the
surface - maybe half a litre).
Next day:
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Drain. Put new water and chick peas into the pressure cooker.
Peel and slice the carrots, and put them into the cooker.
Close the cooker, heat it to the 2nd ring,
reduce the heat, but keap it on the 2nd ring for 20 minutes,
then switch off the heat.
Leave it until it's depressurized by cooling down enough (say, half
an hour - a full one or two works, too). Open the cooker.
Add a teaspoon of salt - maybe a bit more (to taste).
Add about a small cup of oil (and stir).
Serve.
At the table, offer lemon juice, pepper, for those who want to add it.