Revithatha — Greek Chickpea Soup
INGREDIENTS
1/2 cup extra-virgin olive oil
1 large yellow onion, finely chopped
2 cups dried chick-peas, soaked according to package directions
6 to 8 cups water
2 bay leaves
2 sprigs fresh oregano, marjoram, or rosemary
Salt and pepper, to taste
Strained juice of 1/2 lemon
DIRECTIONS
Heat 3 tablespoons of the olive oil in a large soup pot. Add onion and cook for 5 to 7 minutes, until wilted.
Add chick-peas and toss to coat.
Pour in 6 cups of water, the bay leaves, and the herb sprigs.
Bring to a boil, reduce heat to low, and simmer, covered, for 1 1/2 to 2 hours or until the chick-peas are tender but not starting to disintegrate.
Add the remaining water during cooking to keep soup at desired consistency.
Add salt, pepper, and lemon juice to taste.
Just before serving, drizzle in remaining olive oil.
Serve warm.
Kefi Life® Extra Virgin Olive Oil 500 mL bottle is cold extracted from 100% Koroneiki olives grown and harvested in the Kalamata region of Southern Peloponnese, Greece. Kefi L!fe EVOO is packed with antioxidants, polyphenols and flavor.
It is characterized by its aromas of green grass, artichoke, and sweet almond with a mild peppery finish.