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Revithosoupa

ρεβυθοσουπα

Ingredients

  • 500 g dried chickpeas
  • 8 cups of water
  • 1 large white onion finely diced
  • 1 large celery stalk de-stringed and finely diced
  • 50 ml EVOO
  • Juice of 1 lemon
  • Sea salt and freshly ground pepper
  • To serve: sardines bread, olives and a warm salad

Instructions

  1. Soak the chickpeas for 24 hours in a large bowl filled with water. Drain and rinse under running water.
  2. Place pot on the heat, add olive oil, onion and celery. Cook for a few minutes until fragrant, then add the drained chickpeas and cover with water. Bring to boil. Skim off any froth that rises to the surface using a spoon. Reduce heat and simmer for 2 hours, checking from time to time if you need to a little boiling water (however towards the end of cooking the soup should become thick and not watery).
  3. When the chickpeas are tender, turn off heat and add the juice of 1 lemon, season with sea salt and freshly ground black pepper. Stir well, cover and set aside for around 30 minutes. Then serve.