REVITHOSOUPA: GREEK CHICKPEA SOUP

Ingredients

• 14 oz (400 grams) uncooked (dry) chickpeas
• 1/2 cup olive oil
• 1 onion, finely chopped
• 1 carrot, diced
• 1-2 celery stalks, finely diced
• 1 potato, diced
• 4 garlic cloves, grated
• 2 bay leaves
• 1-2 tablespoons dried thyme or oregano
• Salt and black pepper
• Pinch of crushed red pepper flakes
• 8 cups vegetable broth or water
• Juice of 1-2 lemons
• finely chopped fresh parsley

Instructions

1. 1

   Soak the chickpeas in water overnight.

2. 2

   Combine the olive oil, chopped onions, carrot, celery,...: Combine the olive oil, chopped onions, carrot, celery, and potato in a large pot. Cook over medium heat until soft. About 10 minutes.

3. 3

   Add grated garlic and warm through about 30...: Add grated garlic and warm through about 30 seconds.

4. 4

   Strain the chickpeas and add to the pot...: Strain the chickpeas and add to the pot along with the salt, pepper, seasonings, and water. Bring to a boil and reduce the heat to low.

5. 5

   Skim any foam that comes to the top...: Skim any foam that comes to the top in the first 20-30 minutes of cooking.

6. 6

   Cover the pot and simmer for 1 and...: Cover the pot and simmer for 1 and ½-2 hours or until the chickpeas and tender.

7. 7

   Taste and adjust seasoning if needed. Mash some...: Taste and adjust seasoning if needed. Mash some of the potatoes and chickpeas with the back of a spatula. This will thicken the soup slightly.

8. 8

   Remove from the heat and add the lemon...: Remove from the heat and add the lemon juice and chopped parsley.

9. 9

   Serve with toasted bread and olives. Enjoy!

10. 10

    Freezer Instructions: Allow the soup to cool to...: Freezer Instructions: Allow the soup to cool to room temperature then pour into freezer safe containers. Keeps well frozen up to 6 months.