Chickpea soup from Sifnos

Reference for the island’s gastronomy, the chickpea soup from Sifnos is slowly cooked preferably in a clay pot and is usually served on Sundays.

Ingredients (2-4 persons)
1/2 kg chickpeas
2 large onions, finely chopped
1 leek cut into rings
1 tea cup olive oil
1 tablespoon baking soda
1 bay leaf
6 cups water
the juice of 1 lemon
3 teaspoons salt
1 teacup of flower to seal the ovenproof utensil or the crock pot

Put the chickpeas in a bowl and cover them with warm water. Add a little salt and leave them over night in the water. Drain them and then sprinkle with soda. Leave for 30 minutes. Then, wash them 3-4 times and put them in a clay pot with a lid or in a crock pot. Add the leeks with the onions –sprinkle over the chickpeas–, pour the olive oil and add the bay leaf, salt, pepper, and cover with water (count that the water should be two fingers above the chickpeas). Make a paste with flour and water and with the dough seal the lid with the rim of the pot or the crock pot, so that the steam stays in. Cook in the oven at low temperature in a resistance oven (180 degrees for 6 hours slow cooking or 200 degrees for 2 hours in a preheated convection oven -even better if you have a wood-fired oven).