This timeless blend delivers on flavor and fiber.
Dan Buettner is a National Geographic Fellow and bestselling author who discovered and reported on the Blue Zones.Our editors have independently chosen the products listed on this page. If you purchase something mentioned in this article, we mayGreeks, and Ikarians especially, have mastered the blend of lemon, olive oil, and herbs.
. Chickpea soup is one of the most classic comfort foods in Ikaria and even throughout the rest of Greece—you’ll find it in almost every home and tavern.This ad is displayed using third party content and we do not control its accessibility features.1 pound dried chickpeas, soaked overnight, rinsed, and peeled ó cup extra-virgin olive oil, plus more for servingThis ad is displayed using third party content and we do not control its accessibility features.
Add the onion, garlic, bay leaf, olive oil, and enough water to cover the ingredients. Stir to combine. If using dried chickpeas, bring to a boil and then simmer for about 2 hours, or until chickpeas are soft. If using canned chickpeas, bring to a boil and then simmer for 30 minutes, adding a few tablespoons of water at a time to thin the soup as needed.Serve with generous drizzles of lemon juice and olive oil by Dan Buettner. Copyright © 2023. Reprinted with permission of National Geographic. All rights reserved.
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