Greek Revithia Soupa (Chick Pea Soup)
chickpeas (garbanzo beans)
or wine vinegar
Wash and soak chick peas overnight in water to cover. The next day, rinse and drain.
In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas.
Remove the froth, then add the onion and olive oil.
Simmer until tender, about one to two hours.
Add salt at the end and hot water (not cold), if needed to make more stock.
Serve hot with lemon juice or vinegar.