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.
