GREEK RUIN SOUP
This soup is based on Greek Humus. The first time I made it I ruined it by using stale gram (chickpea) flour. It was ruined: hence the name.
2 and a half pints of water.
1 lb of onions finely chopped.
4 cloves of garlic crushed or chopped (or 5 or 6. Up to you, folks).
2 teaspoons of sea salt.
The zest of one large lemon plus the juice.
1 heaped tablespoonful of gram flour mixed to a smooth paste with a little olive oil and water.
1 level teaspoon of ground coriander.
2 tablespoonful of tahini.
1 level tablespoon of honey.
Half a lb of pre-cooked chickpeas. Don't forget,
chick peas need at least an over night soak and at least one to one and
a half hours cooking time. (Don't EVER add salt to the water of any
dried bean, pea or lentil until the very last moment. Salt tends to
harden them.)
METHOD
Heat the olive oil. Add onions and garlic. Fry till
softish. Add the water. Bring up to boil. Add lemon zest and juice,
honey and salt. Add gram flour mixture stirring all the time till until
smooth. Simmer for 20 minutes. Then blend ingredients with the mighty
hand blender (or use table blender) till smooth. Add coriander and
tahini. You might need to blend again for a really smooth, silky
texture. Simmer for a further 10 minutes. Add pre-cooked chick peas and
simmer for further 2 minutes. Serve with pitta bread stuffed with
mashed avocado pear and a little salt. Fan-bloody-tastic. SERVES 4
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