Chickpea soup

Soupa Revithia

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Ingredients:  

Preparation 

Soak peas overnight with cold water and soda.

Rinse peas with plenty of running water to remove soda

Pre-boil peas for 5-8'minutes, discard water and rinse.

Boil with 2 litres of water for one hour, removing constantly the scum and the jackets of the peas that float on the surface of the pot.  Add onion, olive oil, salt and pepper. Continue cooking until peas and vegetables until are soft and sauce is reduced.

To thicken the soup delude one tablespoon flour with cold water, stir in the soup and

mix until reaches the desired thickness.

Fresh squeezed lemon and little olive oil can be added. 

Serve hot with crusty bread and Greek olives.

This recipe can be prepared with 2 cans of chickpeas 756ml each as follows:

Rinse chickpeas with cold water, sauté onions and carrots, add 1liter warm water, salt

& pepper and boil for 15' minutes, until vegetables are soft. Add chickpeas into the pot and boil for 6' minutes more. 

Thicken and serve the same way as above.