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.
*This recipe is a part of an exciting and ambitious project launched by Grecian Purveyor titled “The Greek Easter Feast”. It’s a celebration of our beloved food culture during the Easter period, with dishes from Corfu to Cyprus and from Crete to Thessaloniki showcasing how to prepare authentic Greek dishes using authentic Greek products. This project which is showcased digitally, encourages Greeks and lovers of Greek food from all around the world who are now stuck at home, to celebrate Greek food culture and make those wonderful dishes at home for their families in these uncertain times.
*Margaret is a mum of two and a full time recipe creator and food photographer. Growing up as the child of Greek immigrants (her father is from Paros and her mother from Tripoli), food was of great importance to her parents. It was the emotional link to their country of origin and loved ones left behind. Bread, olives, dolmathes, revithosoupa and fakes were reminders of home and played a large role in her family’s diet.
*This recipe had a little gourmet twist using Grecian Purveyor Truffle Oil and Grecian Purveyor Organic Kalamata Olives. Check out their gourmet Greek natural and organic delicacies.