Pailria chickpea soup is consumed directly from the packaging! But if you want to give your own touch, we suggest combining it with cherry tomatoes and Arabic flatbreads!
1 package of 280g Paliria Greek Island chickpeas
10 cherry tomatoes, cut in half
2 tablespoons olive oil
1 small onion, cut into slices
Zest of 1 lime & 1 orange
2 tablespoons fresh spearmint, finely chopped
1 pinch of salt
For the flatbreads:
2 Arabic flatbreads cut into thin slices
2 tablespoons olive oil
1 pinch of salt
1. On a baking sheet covered with nonstick paper, place the flatbreads, sprinkle with olive oil, sprinkle with salt, paprika and oregano and then bake in a preheated oven at 180°C for 8 minutes. Leave them for a few minutes to cool before putting them in the salad.
2. For the salad, in a frying pan, add the olive oil along with the onions over medium heat and sauté for 10 minutes, until they are glossy and soft.
3. Then add the cherry tomatoes and mix gently. Add the chickpea soup with onions & Carrots in lemon sauce and citrus juice along with zest, a little salt and stir for 2 minutes.
4. Serve with the flatbreads and finely chop spearmint for extra aroma and flavor.
Σερβίρουμε με τις πίτες και ψιλοκόβουμε δυόσμο για επιπλέον άρωμα και γεύση!