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home > recipes > soups > revithosoupa
Greek Chickpea Soup Cooking time: 2 hours Ingredients: 1 cup of dried chickpeas 6-8 cups of water 1 teaspoon of baking soda 1/4 cup of olive oil 1 medium onion, thinly sliced leaves from one bunch of celery 1 small carrot, cut in slices (optional) 1 teaspoon of salt 1 tablespoon of flour 2-3 large lemons Preparation: Prepare the Chickpeas The night before, soak the chickpeas in a bowl with plenty of water (they will double in size). The next day, drain and rinse well, and place in another bowl of water with the baking soda for 30 minutes. Rub them with your hands to remove any skins, drain, and rinse very well. Cook the Soup Place the chickpeas and water in a pot and bring to a boil. As the water boils, skim off the foam that forms on the top. Reduce heat, add the onions and carrots, cover partially, and let simmer until the chickpeas are soft - about 2 hours. If needed, add more water (boiling) during cooking. Add salt and olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2-3 large lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently. Serve with a squeeze of fresh lemon juice (or with lemon wedges on the side). Note About Chickpeas: Because not all chickpeas are created equal, after the soak with baking soda, no skins may rub off. This is fine. Serving Suggestions: Serve with crusty bread and a side of feta cheese. Leftovers Tip: If there are leftovers and you want a change, try using these cooked chickpeas to make Hummus with Tahini, a great appetizer for another meal!

Revithosoupa


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keyword: revithosoupa
ethnicity: greek
recipes for soups
recipes by amanda
Email Address:
(posted August 25, 2008)

Greek Chickpea
Soup

Cooking time: 2 hours

Ingredients:
1 cup of dried chickpeas
6-8 cups of water
1 teaspoon of
baking soda
1/4 cup of
olive oil
1 medium
onion, thinly sliced
leaves from one bunch of
celery
1 small
carrot, cut in slices (optional)
1 teaspoon of
salt
1 tablespoon of
flour
2-3 large lemons

Preparation:
Prepare the Chickpeas

The night before, soak the chickpeas in a bowl with plenty of water (they will double in size). The next day,
drain and rinse well, and place in another bowl of water with the
baking soda for 30 minutes. Rub them with your hands to remove any skins, drain, and rinse very well.

Cook the
Soup

Place the chickpeas and water in a
pot and bring to a boil. As the water boils, skim off the foam that forms on the top. Reduce heat, add the onions and carrots, cover partially, and let simmer until the chickpeas are soft - about 2 hours. If needed, add more water (boiling) during cooking.

Add
salt and
olive oil, cook a few minutes longer. In a cup, mix the flour and the juice of 2-3 large lemons. When smooth, add 2 tablespoons of soup liquid and stir. Add to chickpeas, cook for 5 more minutes, stirring frequently.

Serve with a squeeze of fresh
lemon juice (or with lemon wedges on the side).

Note About Chickpeas: Because not all chickpeas are created equal, after the soak with
baking soda, no skins may rub off. This is fine.

Serving Suggestions: Serve with crusty
bread and a side of feta
cheese.

Leftovers Tip:

If there are leftovers and you want a change, try using these
cooked chickpeas to make Hummus with Tahini, a great appetizer for another meal!


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