Greek Lenten Soup Revithia

4 servings

120 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

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Ingredients

Chickpeas

500 g

Red onion

1 piece

Carrot

1 piece

Celery stalk

1 piece

Garlic

3 cloves

Olive oil

70 ml

Bay leaf

1 piece

Oregano

1 tablespoon

Lemon

1 piece

Wheat flour

2 tablespoons

Salt

to taste

Ground black pepper

to taste

Parsley

10 g

Cooking steps

Step: 1

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