Chickpea soup (ρεβυθάδα, pronounced more or less as "revythada", although sometimes I have found it written as "Ρεβυθόσουπα") is a typical Greek recipe that is usually eaten in winter. It is cooked in a very different way than Western soups. It is a very nutritious soup but I warn that it must be cooked EXACTLY as indicated or otherwise the result may not be very encouraging.
INGREDIENTS
- 400 grams (14 oz) of dried chickpeas (do not use cooked chickpeas)
- 1 large red onion (sweet) or fresh
- Half a cup of extra virgin olive oil
- A cup of chopped fresh parsley
- Two lemons
- Half a dozen whole black peppercorns
- Bottled or filtered tap water
First of all we are going to soak the chickpeas overnight. The next day you take them out of the water and put them in a pot - if possible made of clay - completely covering them with water with some slack (leaving a couple of fingers between the legumes and the surface of the water).
Bring to a boil, cleaning the surface of foam (if any) and then add the olive oil, half the parsley, the black peppercorns and the finely chopped onion. Leave over medium heat for an hour and a half or until the chickpeas are soft.
At that time add the rest of the parsley, the juice of the two lemons and salt (half a teaspoon should be enough). Stir well, rectify the salt and it is ready to serve.