Revithia (Chickpea Soup) is a traditional Greek recipe for a classic soup of dried chickpeas in an olive oil-based stock flavoured with onions and lemon juice. The full recipe is presented here and I hope you enjoy this classic Greek version of: Chickpea Soup (Revithia).
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Ingredients:
500g dried chickpeas
250ml olive oil
3 large onions, thinly sliced
1 tbsp baking soda
1 tbsp plain flour
salt and freshly-ground black pepper, to taste
juice of 1 lemon
Method:
The night before, wash the chickpeas then place in a bowl, cover with plenty of water, cover the bowl and set aside to soak over night. The following day, drain the chickpeas then place in a bowl, add the baking soda and enough water to just cover. Stir well then set aside to stand for 1 hour (this will help soften the beans).
After this time drain the chickpeas once more and rinse thoroughly under plenty of cold, running water. Place in a pan, cover with plenty of water and bring to a boil. As the chickpeas cook remove any scum that appears on the top of the liquid with a spoon.
Continue cooking for about 45 minutes, or until the chickpeas are almost done then add the onion, salt, oil and black pepper. Reduce to a simmer and cook slowly for about 30 minutes. When the chickpeas are truly tender whisk the flour with the lemon juice to form a smooth paste and add to the soup. Bring the mixture to a boil, take off the heat and serve ladled into warmed soup bowls. If desired, you can also add 1/4 tsp ground cumin to flavour the soup.
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