- 2 1/4 cups dried chickpeas
- 2 tbsp olive oil
- 1 cup orzo
- 1 tbsp fresh rosemary
- Freshly ground black pepper
Chickpeas with orzo, pasta or rice are a favorite combination throughout the Mediterranean.
In Greece, they are usually cooked simply with one vegetable, herd or spice added, such as spinach, garlic, rosemary or hot peppers.
Cover the chickpeas with cold water in a bowl and soak for at least 1 hour or overnight. Drain and place in a saucepan. Cover with cold water, add the olive oil and bring to a boil. Then simmer for 1 1/2 hours or until tender. Add the orzo and rosemary and cook for about 10 to 15 minutes or until the orzo is al dente. Season to taste with salt and pepper, adding a little more water if the mixture is too thick, and serve.
Serves 4 to 6
Enjoy this classic Greek soup recipe!