Greek Lenten Soup Revithia
4 servings
120 minutes
Chickpeas for Lenten Greek soup need to be soaked overnight with the obligatory addition of a pinch of soda. This is done so that the Turkish peas boil faster during cooking. If the soup is too runny, you can add a little rice or flour.
1
Prepare the necessary ingredients.
2
Soak the chickpeas in plenty of water, add a teaspoon of baking soda, and leave for 15-20 hours.
- Chickpeas: 500 g
3
Then drain the water and rinse the chickpeas. Place the rinsed chickpeas in a pot, adding water so that it is about 4 cm above the chickpeas. Bring to a boil and cook on low heat for 15 minutes, skimming off the foam. Then drain the water.
4
Heat olive oil in a clean pot.
- Olive oil: 70 ml
5
Sauté finely chopped onion until golden brown. Also add chopped carrot and celery, sautéing until soft. Add minced garlic and oregano, cooking for another minute or two.
- Red onion: 1 piece
- Carrot: 1 piece
- Celery stalk: 1 piece
- Garlic: 3 cloves
- Oregano: 1 tablespoon
6
Add chickpeas, bay leaf, and lemon zest.
- Chickpeas: 500 g
- Bay leaf: 1 piece
- Lemon: 1 piece
7
Pour in water, bring to a boil and cook covered for 40-45 minutes until the chickpeas are ready.
- Chickpeas: 500 g
8
Squeeze lemon juice into the flour, add a ladle of broth from the soup, mix and pour into the soup.
- Wheat flour: 2 tablespoons
- Lemon: 1 piece
9
Add salt and pepper to taste, and cook for another 3-5 minutes.
- Salt: to taste
- Ground black pepper: to taste
10
Serve garnished with chopped parsley.
- Parsley: 10 g