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Revithada / Chickpea Soup … … this is one of those unassuming dishes that …

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Revithada / Chickpea Soup …

… this is one of those unassuming dishes that really surprise you in their simplicity. Best accompanied by pickled sides , it’s a good one for these cold November nights …

Serves 4 :
Rinse 500gr of dry chickpeas and leave them in a bowl filled with water for 8+ hours ( preferably overnight). Drain and rinse well . Put them in a pot and fill up with enough water to cover the chickpeas by about 4cms. Add 1x onion very roughly chopped and a couple of bay leaves . Bring to the boil and skim away any layer of froth that appears on top .Simmer until the chickpeas become tender . Depending on the chickpeas this can take anything from 1 hour to 1 and a half hours . Add more water during cooking if it is not becoming as soupy as you want it to be . When the chickpeas are as soft enough , in a blender put the juice from 2 lemons , 1/3 of a cup olive oil, and a ladleful of chickpeas and blend for a few seconds . Throw this mix back into the pot , season well and cook for a further 10 minutes. This will help thicken the soup slightly .
Serve hot with a bit more of lemon juice and freshly ground black pepper . ♨️

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