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Athonite Chickpea Soup
A hearty, nourishing chickpea soup in the monastic tradition of Mount Athos.
Mount Athos, the holy peninsula of Halkidiki, is home to twenty Orthodox monasteries where monks have practiced the art of fasting cuisine for over a thousand years. This chickpea soup represents that tradition - humble ingredients elevated through careful preparation and spiritual intention.
The monks of Athos cook without meat, fish, or dairy during fasting periods, yet create deeply satisfying dishes. This soup is substantial enough to fuel a day of prayer and labor. Chickpeas are simmered until creamy with onions, garlic, and bay leaves, then enriched with generous olive oil and brightened with lemon.
We honor this monastic tradition in our version, adding perhaps a touch more garlic and olive oil than the monks might approve. Served with crusty bread and olives, this is vegan cooking at its most nourishing. It connects our restaurant to the spiritual heart of Halkidiki.
The monks of Athos cook without meat, fish, or dairy during fasting periods, yet create deeply satisfying dishes. This soup is substantial enough to fuel a day of prayer and labor. Chickpeas are simmered until creamy with onions, garlic, and bay leaves, then enriched with generous olive oil and brightened with lemon.
We honor this monastic tradition in our version, adding perhaps a touch more garlic and olive oil than the monks might approve. Served with crusty bread and olives, this is vegan cooking at its most nourishing. It connects our restaurant to the spiritual heart of Halkidiki.
Prep: 15 mins + soaking
Cook: 2 hours
Serves: 6-8
Easy
Ingredients
500g dried chickpeas
1 large onion, diced
4 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 bay leaves
1 tsp dried oregano
1/2 cup extra virgin olive oil (plus more for serving)
Juice of 2 lemons
1/2 tsp baking soda
Salt and pepper
Fresh parsley
Kalamata olives for serving
1 large onion, diced
4 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
2 bay leaves
1 tsp dried oregano
1/2 cup extra virgin olive oil (plus more for serving)
Juice of 2 lemons
1/2 tsp baking soda
Salt and pepper
Fresh parsley
Kalamata olives for serving
Instructions
1. Soak chickpeas overnight in water with baking soda. Drain and rinse well.
2. Place chickpeas in a large pot, cover with fresh water by 3 inches. Bring to boil, skim foam, reduce heat.
3. Add onion, garlic, carrots, celery, bay leaves, and oregano.
4. Simmer for 1.5-2 hours until chickpeas are very tender.
5. Remove bay leaves. Mash some chickpeas against the pot to thicken the soup.
6. Stir in olive oil and lemon juice. Season generously with salt and pepper.
7. Serve in deep bowls. Drizzle with more olive oil, sprinkle with parsley.
8. Accompany with crusty bread and Kalamata olives.
2. Place chickpeas in a large pot, cover with fresh water by 3 inches. Bring to boil, skim foam, reduce heat.
3. Add onion, garlic, carrots, celery, bay leaves, and oregano.
4. Simmer for 1.5-2 hours until chickpeas are very tender.
5. Remove bay leaves. Mash some chickpeas against the pot to thicken the soup.
6. Stir in olive oil and lemon juice. Season generously with salt and pepper.
7. Serve in deep bowls. Drizzle with more olive oil, sprinkle with parsley.
8. Accompany with crusty bread and Kalamata olives.
