Petitchef

Greek chickpea soup (revithia)

Main Dish
3 servings
16 min
30 min
Very Easy

Ingredients

Number of serving: 3
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

  • 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.

Photos

Greek Chickpea Soup (Revithia), photo 1Greek Chickpea Soup (Revithia), photo 2




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