Chickpea soup – Revithada – Ρεβιθάδα6 comments Oct 29th, 2010 | By Tobias | Category: Recipes, Soups
There are many recipes for the classic Greek chickpea soup the Revithada. One can find this soup throughout Greece, it is very famous on the island of Sifnos though. There it is prepared very minimalistic with onion and lemon. The lemon is the most important component of the soup. I have prepared a soup that is a bit richer. I also added lemon zest which adds a fine aroma.
Preparation time: 10 minutes + soaking the chickpeas in water over night
cooking time: 30 minutes
- 17.5 ounces chickpeas
- 1/2 celery
- 1 red onion
- 2 carrots
- 1/2 leek
- 1 lemon, organic
- 1 liter of vegetable stock
- olive oil
- salt and pepper
Soak the chickpeas over night in water. Then bring water to boil and cook the chickpeas until they are soft. This should take about 10 minutes.
Drain them and put them aside.
Peel the carrots, celery and onion. Dice them. Cut the leek into stripes. Heat oil in a pan and fry first the onions. Toss them occasionally, then add the carrots and the celery. The leek is the last thing you add to the pan. Give the vegetables a few minutes to fry.
Now add the soup and let it boil for 20 minutes. Then add the chickpeas.
Season with the zest of half the lemon and the juice of the lemon and the finely chopped parsley. Salt and pepper to taste.