Margaret from Create Cook Share
Growing up in Australia, my parents kept the Greek Easter traditions of fasting for 40 days. Even though it may sound like a long time, I never noticed any difference due to the variety of food. Dishes that did not include animal products, called ‘Nistisima’ were on the daily menu and Revithosoupa was one of them.
I love this nutritious soup as it only needs a handful of ingredients to create a delicious, hearty and wholesome meal.
Ingredients (Serves 4):
- 500g dried chickpeas
- 8 cups of water
- 2 large onions, finely diced
- ¼ cup fresh rosemary leaves, chopped
- 50ml extra virgin olive oil
- Juice of 1 lemon
- Drizzle of Black Truffle Oil
- Sea salt and freshly ground pepper
- To serve: Kalamata Olives, bread and feta
- Soak the chickpeas for 24 hours in a large bowl filled with water. Drain and rinse under running water.
- Add chickpeas to a pot along with 8 cups of water. Bring to boil. Skim off any froth that rises to the surface using a spoon.
- Now add the onions, rosemary leaves and extra virgin olive oil. Cover and simmer for 1 ½ hours checking if an extra cup of boiling water is needed half way through.
- When the chickpeas are tender, turn off heat and add the juice of 1 lemon, season with plenty of sea salt and freshly ground pepper and add a couple of tablespoons more of truffle oil. Stir and cover. Allow to sit for 10 minutes before serving.
- What to serve with Chickpea Soup? Grab some fresh crusty bread, marinated olives and crumbly feta. It is a winning combination!
Optional: To thicken the soup, take a cup full of chickpeas and blend them in a food processor. Add them back into the soup and combine well.