Ingredients

• 500 grams chick peas, skinned off
• 1 cup rice
• 1 cup olive oil
• 1/2 wine glass of lemon juice
• Salt
• 1 onion, diced

Instructions

• Soak chick peas overnight in salted water.
• Rinse them next day and boil them in salted water. The portion of water to use depends on how much the soup you with to be watery.
• When they start to boil remove froth and let them boil for 20 minutes.
• Pour half of the olive oil and onion and simmer until chick peas are tender.
• Then add rice and the rest of the olive oil and simmer until rice is cooked.
• Remove from heat and pour lemon juice.
• Serve warm.