Greek chickpea soup (revithia)

Name: Greek chickpea soup (revithia)
Prep time: 16 min
Cook time: 30 min
Total time: 46 min
Yield: 3
Cuisine: En
Ingredients: ½ kg chickpeas; 1 onion grated; 1 teaspoon rosemary; 1 tablespoon lemon juice; 1 tablespoon baking soda; 100 ml olive oil; Salt and Pepper

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Main Dish

Very Easy

46 min

Ingredients

½ kg chickpeas
1 onion grated
1 teaspoon rosemary
1 tablespoon lemon juice
1 tablespoon baking soda
100 ml olive oil
Salt and Pepper

Preparation

Preparation16 min

Cook time30 min

Soak the chickpeas overnight. Drain them the following morning, add the baking soda and leave for 1 hour.
Put your hands in the bowl of chickpeas and rub them well. Rinse the chickpeas very well 4 or 5 times.
Put them in a pan and add enough water to cover them. Bring to the boil, removing the froth at the top with a wooden spoon just before they come to the boil.
Boil for 15 minutes. Drain the chickpeas and then put them back in the pan and add enough warm water to cover them again.
Bring to the boil, add the onion and rosemary and simmer for about 1½ hours or until they are really tender don't let them get dry and add water if necessary.
Add salt and pepper to taste. Whisk the olive oil with the lemon juice and add to the chickpeas.
Simmer for about another 5 minutes and then serve.

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