Soupa Revithia
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chickpeas (garbanzo beans)
dried |
|
| 1 | teaspoon |
rosemary leaves
|
|
| ⅓ | cup |
olive oil
|
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chickpeas (garbanzo beans)
dried |
|
| 5 | ml |
rosemary leaves
|
|
| 79 | ml |
olive oil
|
|
| 1 | x |
sea salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
Directions
Soak the chickpeas for 24 hours, changing the water twice.
Simmer for 30 minutes and then replace the water with hot water.
Cook for 20 minutes, and change the water again.
Keep the water level 5 cms above the chickpeas. Add the rosemary, salt, pepper, and oil.
Simmer until the chickpeas are tender.
Add lemon juice to taste before serving
