Revithia

Name: Revithia
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 500g dried chickpeas, soaked overnight; 2 large onions, diced; 4 cloves garlic; 2 sprigs rosemary; juice of 2 lemons; 5 tbsp extra-virgin olive oil; salt to taste; fresh parsley to serve

Slow-cooked Greek chickpea soup with rosemary, lemon and olive oil. Mashing some of the chickpeas directly in the pot thickens the soup naturally instead of needing cream or flour.

Total time

130 min

Prep

20 min

Cook

110 min

Difficulty

easy

Cuisine

Greek

veganvegetariangluten-free

Ingredients

500gdried chickpeas, soaked overnight

2large onions, diced

4 clovesgarlic

2 sprigsrosemary

juice of 2lemons

5 tbspextra-virgin olive oil

saltto taste

fresh parsleyto serve

Instructions

Drain chickpeas. Cook in fresh water 1.5 hours until very tender.

Heat olive oil in a pot. Fry onion until golden, add garlic and rosemary.

Add cooked chickpeas with their water. Simmer 20 minutes.

Mash some chickpeas for a thicker soup.

Remove rosemary. Add lemon juice, salt and parsley. Drizzle oil to serve.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

399

Protein

12.4g

Fat

21g

Carbs

43.8g

Fiber

12.3g

Sodium

15mg

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