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Greek · Soup
Diporto-Style Revithada Chickpea Soup
Plain, patient chickpea soup in the manner of an Athens cellar tavern: chickpeas simmered until spoonable, part of the pot puréed for body, then brightened with oregano, lemon and a last pour of raw olive oil.
- YieldServes 6 to 8
- Hands-on35 min
- Total11 h 25 min
- Difficulty
Ingredients
- 160 mlextra-virgin olive oil, divided in two equal halves; Greek if possible
- 1large onion, minced
- 2 clovesgarlic, minced
- 450 gdried chickpeas, soaked overnight in cold water and drained
- to tastewater, enough to stand 5 cm above the chickpeas
- 2 tspdried Greek oregano
- 1large lemon, juice only, strained
- to tastesalt
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