1. Soak chickpeas overnight in 6 cups water. 2. Drain and rub with baking soda. Let sit 10 min and then rub off skins and rinse well. 3. Place chickpeas in 4 qt pot with 6 cups water. Bring to boil. Remove froth. 4. Reduce heat to low. Add onions and dill. If you have fresh dill, use 1 Tbsp. 5. Simmer 2 hours or until tender. 6. Add salt, pepper and olive oil. 7. Serve with lemon wedges or you can squeeze juice of lemons into soup before serving. ---------------------------------------------------------------------------
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Ingredients
