Revithia Soupa (Chick Pea Soup)
Yield
6 servingsPrep
8 hrsCook
2 hrsReady
10 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
dried |
|
| 6 | cups |
water
cold |
|
| 2 | each |
onions
thinly sliced |
|
| 1 | tablespoon |
olive oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | x |
lemon juice
or wine vinegar |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
dried |
|
| 1.4 | l |
water
cold |
|
| 2 | each |
onions
thinly sliced |
|
| 15 | ml |
olive oil
|
|
| 5 | ml |
salt
|
|
| 1 | x |
lemon juice
or wine vinegar |
*
|
Directions
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.
