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

METHOD
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.