Greek chickpea soup (revithia)

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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Preparation

• 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.