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Chickpea Soup

 2 cups dried chickpeas (1 lb)
 1 tsp baking soda
 ½ cup extra virgin olive oil
 2 onions; chopped
 3 cloves of garlic; pressed
 2 stalks celery; dicedoptional
 2 medium carrots; dicedoptional
 1 tsp paprika
 ⅓ cup fresh parsley; chopped
 2 bay leaves
 8 cups chicken or vegetable brothor water
 2 fresh lemon peels; cut from top to bottom of a lemon with a knife
 salt and pepper, to tasteadd at the very end of cooking
1

To make Chickpea Soup (Revithosoupa):

The night before serving, place the dried chickpeas in a bowl with 1 tsp baking soda and enough water to cover the chickpeas by a couple of inches (5cm).

Option: Use two cans of chickpeas (rinsed) instead, and skip the soaking. The cook time (in step 4) will be cut down to an hour instead of two to three hours.

2

The next morning, drain and rinse the chickpeas in a strainer and set aside.

3

In a dutch oven over medium-low heat, combine the olive oil, onions, garlic, celery, carrots, and paprika. Simmer for 15 minutes or until the vegetables are soft.

4

Add the chickpeas, parsley, bay leaves, stock, and lemon peel. Bring to a boil and then turn down the heat to bring to a simmer. Simmer with the lid slightly ajar for two to three hours, or until the chickpeas are very tender, stirring occasionally.

5

Season with salt and pepper, and serve in bowls.

Option: To create a more textured soup, blend half the soup until smooth using a blender, or use an immersion blender for a few seconds, leaving some of the chickpeas whole.

6

Add some dried Greek oregano or freshly chopped parsley on top and drizzle with a bit of olive oil. Serve with lemon wedges on the table.

7

See more delicious soup recipes here.

Enjoy!