Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
8
Medium
Published 2003
The splendor of this soup is its straight, intense flavor, achieved by using simple ingredients and traditional methods. Though the soup is rustic, the methods used are very precise.
“For a good Sifniot chickpea soup, you absolutely need a crunchy yellow onion that squirts when you cut it,” my Greek-born friend Daphne Zepos counsels, after giving me a whole litany of other do’s and don’ts, including the proviso that I use rainwater from a cistern and cook my chickpeas in a clay pot
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe