HEARTY CHICKPEA BROTH with CITIZENS OF SOIL GREEK EVOO

My recipe for hearty brothy chickpeas is featured on the Citizens of Soil site using this month’s Olive Oil club, Greek EVOO from Corinthia*.

On a recent trip to Athens, I ate at Diporto, a no-frills, no-menu restaurant where you're seated and served a selection of dishes without ordering. Among them was this chickpea dish: a simple broth, melt-in-the-mouth jumbo chickpeas, lots of black pepper, and plenty of extra virgin olive oil. It was heavenly! When I got home, I had to recreate it—and I’m happy to say this version is pretty much spot on.

Citizens of Soil Greek Olive oil is the perfect EVOO for this dish, while it’s delicate it adds depth and richness to the dish. Bringing everything together beautifully. Don’t be shy with it, a good EVOO really makes the humble pulse sing. 

Finding these jumbo chickpeas in the UK can be difficult, but luckily Bold Bean have stepped in with their Queen chickpeas and made them a thing! They’re perfect for this recipe.

If you'd like to try the CoS EVOO club don't forget to use our 10% discount code.*

*affiliate link

serves 4 

2 small onions

4 large garlic cloves, grated or minced

2 x 540g jars Bold Bean Queen chickpeas, including their liquid (approx. 800g drained chickpeas + 280g liquid, topped up with 300g water)

1–2 tsp salt (to taste)

Small bunch fresh bay leaves, optional 

85g (100ml) Greek olive oil, plus more for drizzling

Juice of 2 lemons

2 tsp freshly ground black pepper

50g parsley, picked

Method

Peel the onions and cut them into eighths. Mince or grate the garlic. Place both in a medium-large pan with a lid.

Add the chickpeas along with their liquid (if using Bold Bean, otherwise strain and add more water), 400g of water, 1 tsp salt, and bay leaves (if using).

Cover with the lid, bring to a boil, then reduce to a simmer. Stir in the olive oil and cook for about 40 minutes, or until the onions are soft and mellow.

Add the lemon juice and black pepper. Taste and adjust seasoning as needed.

Stir in the picked parsley and serve with fresh bread to mop it all up.

Optional Topping: Whipped Tahini

This creamy, tangy topping takes the dish to another level—but it’s optional!

Ingredients

150g tahini

20g Greek olive oil

125g water

1 lemon / 30g lemon juice

½ tsp salt

Method

Blend all the ingredients in a blender until fluffy and smooth. Keep any extra in the fridge—it’s great on everything!