Revithia Soupa (Greek Chickpea Soup)

INGREDIENTS

  • 2 cups dried chickpeas, soaked overnight and drained

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 1/4 cup olive oil

  • 1 lemon, juiced

  • 1 bay leaf

  • Salt and pepper, to taste

  • Fresh rosemary or thyme, for garnish

PREPARATION

  1. In a large pot, heat olive oil over medium heat and sauté the onion and garlic until softened.

  2. Add chickpeas, bay leaf, and enough water to cover the chickpeas by about an inch.

  3. Bring to a boil, then reduce the heat and simmer for 1.5-2 hours, until chickpeas are tender.

  4. Season with salt, pepper, and lemon juice, stirring well.

  5. Serve in bowls, garnished with fresh rosemary or thyme and a drizzle of olive oil.

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