Greek soup with chickpeas

This simple dish turns out to be hearty, warming and slightly sour in taste.

Ingredients

• Chickpea 500 g
• Water 3 liters
• Olive oil 120 ml
• Onion 1-2 pieces
• Dried oregano 1 tbsp. a spoon
• Lavrushka 1 sheet
• Lemons 2 pieces
• Flour 2 tbsp. spoons
• Salt taste
• Ground black pepper taste
• Greens taste

Directions

1. Rinse the chickpeas, cover with cool water and leave for 10-12 hours or longer.
2. Drain the soaking liquid, and put the chickpeas in a colander and rinse thoroughly under running water.
3. Place the chickpeas in a saucepan and cover with cold water so that the level is 4–5 cm higher than the legumes.
4. Bring to a boil and simmer over medium heat for 15 minutes, stir and remove foam from surface.
5. Drain the liquid and refill it with warm water so that its level is again a few centimeters higher
6. Bring to a boil, add butter, onion, chopped small pieces, carrots, oregano and lavrushka.
7. When the water comes to a boil, reduce heat to low until the liquid simmer, cover and cook for an hour or longer until the chickpeas are soft enough.
8. Squeeze juice from lemons, mix with flour and one or two tablespoons of broth from a saucepan.
9. A few minutes before the soup is ready, pour the resulting mixture into it in a thin stream, salt and pepper.
10. Stir the soup and cook for 2-3 minutes, until thicker. Sprinkle with herbs before serving.