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Greek · Soup
Revithada Clay-Baked Chickpea Soup
Sifnos Sunday chickpea soup: overnight-soaked chickpeas parboiled, then baked for two hours in a covered clay pot with onion, carrot, celery, rosemary and a generous pour of olive oil, and finished with a puree and a sharp lemon lift.
- YieldServes 6
- Hands-on45 min
- Total11 h 46 min
- Difficulty
Ingredients
- 1 tspbaking soda, for the soaking water
- 450 gdried chickpeas, picked over and rinsed
- 2large red onions, coarsely chopped
- 6 clovesgarlic, minced
- 2large carrots, cut into 1.5 cm cubes
- 2 stalkscelery, chopped
- 240 mlextra-virgin Greek olive oil, plus more to finish the soup
- 3 leavesbay leaves
- 2 sprigsfresh rosemary
- to tastesalt
- 3 tbspfresh lemon juice or red wine vinegar, strained lemon juice, to taste
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