Revithosoupa - Greek Chickpea Soup

submitted by amanda
Cooking time: 2 hours

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
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.


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