Revithia Soupa
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Revithia Soupa
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Revithia soupa is a traditional chickpea soup seasoned with olive oil and lemon, from the region of Sifnos in Greece.
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Ingredients
- 2½ cup chickpeas dry
- 3 spring onions , finely chopped
- 10 tablespoons extra virgin olive oil
- 2 tablespoons flour
- lemon juice of 2
- 2 bay leaf
- 1 small bunch parsley , finely chopped
- salt
- black pepper
- 1 tablespoon baking soda
Instructions
- Place the chickpeas in a large container and cover with twice their volume of boiling water. Add baking soda and mix well. Cover and soak for 10 hours.
- Rinse the chickpeas thoroughly and remove their skin. Drain and place the chickpeas in a slow cooker.
- Add the spring onion, bay leaves, parsley, and olive oil. Cover with boiling water, about 4 inches above the chickpeas. Cover and simmer over low/medium heat for 6 hours.
- An hour before the end of cooking, mix the flour with the lemon juice and stir the mixture in soup. Add salt and pepper.
- Mix or mash with a potato masher.
- Note: If you do not have a slow cooker, you can use a cast iron pot or a Dutch oven and cook over low/medium heat.
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