Greek chickpea soup
Ingredients
500g/ 17 oz. dry chickpeas (revithia)
1 large red onion, finely chopped
1/2 a cup olive oil
1 bay leaf
2 tsp dried oregano (optional)
salt and freshly ground pepper
juice of 1–2 lemons
2 tbsp flour
vegetable stock (optional)
Instructions
To prepare this Greek chickpea soup recipe (revithia soupa),
start by washing the chickpeas and let them soak in plenty of cold water
overnight (ideally for 18 hours).
When you are ready to make this Greek chickpea soup recipe,
drain the chickpeas (revithia) and discard the soaking water. Place the
chickpeas in a colander and rinse very well with plenty of water (4-5 times).
Put your hands in the colander and rub them well.
Place the revithia in a large pan with enough cold water to
cover them (about 4cm over the chickpeas).
Turn the heat up and bring to the boil. Keep removing the
froth from the top with a wooden spoon for about 15 minutes.
Drain the chickpeas and then put them back in the pan and
add enough warm water to cover them again. Br
