The leek adds a delicate sweet flavor to the dish.
Serves: 5 Preparation time: 10m Cooks in: 1h.20m Ready in: 1h.30m
1 medium leek, chopped
½ cup chopped parsley
250g. tomato juice or 1½ tsp. tablespoons tomato paste dissolved in 1½ cup water
¾ cup olive oil
½ tsp. fresh chili pepper, grated (optional)
salt and pepper
Soak chickpeas overnight with one pinch of soda. Boil for 2 minutes and strain. Then boil them again for 40-45 minutes, until tender. Keep the water in which they boiled.
Sauté the leek and parsley in olive oil until soft, and add the tomatoes, salt and pepper. Simmer until the sauce thickens.
Add the chickpeas and enough of the water in which they previously boiled in. Boil until soft. Add the hot pepper. Serve the soup in bowls and accompany with sauerkraut or salted fish, olives and bread.