Pre-cooked, in the Sun Oven of course, dried legumes are a great thing to have on hand for quick, healthy meals. Soak the beans overnight then cook them with whatever aromatic vegetables and herbs you have on hand. After discarding the aromatics they can be stored with their cooking liquid in air tight containers and kept in the refrigerator for up to 4 days. Use them in soups, add a few to salads, or make hummus.
Sun Oven Chickpea Soup
3 cups previously cooked chickpeas with their cooking liquid
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
Juice of 1/2 lemon
Salt and pepper to taste
Freshly grated Parmesan cheese (optional)
Additional olive oil for serving
Set Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent, about 5 minutes. Stir in the garlic. Add the chickpeas with enough of the cooking liquid, and water if needed, to cover them by about 1 inch. Season to taste with salt and pepper. Cover and place the pot in the Sun Oven. Cook until the chickpeas are very soft and the flavors have melded, 1 1/2 to 2 hours. Remove the pot from the Sun Oven and stir in the lemon juice. Ladle soup into bowls, drizzle each serving with a little olive oil and sprinkle with Parmesan if using.