Greek cuisine · Soups & Stews

Revithosoupa

Chickpea soup with lemon and rosemary – plain and filling.

Ingredients · for 4 servings

• 400 g chickpeas
• 2 onions
• 3 garlic cloves
• 2 sprigs rosemary
• 2 lemons
• 120 ml olive oil
• 1 tbsp flour
• 1 tsp oregano
• Salt
• Pepper

Instructions

1. Soak the chickpeas overnight and drain them.
2. Sweat the onions and garlic in olive oil until translucent.
3. Add the chickpeas with the rosemary, pour in plenty of water and simmer for 45 minutes until soft.
4. Purée about a third and stir it back in – this thickens the soup.
5. Whisk the flour with lemon juice, stir it in and season well.