Chick Pea Soup

From the 1997 KLO dinner — Greece

Chick Pea Soup

Revithia Soupa

• 1/2 lb dried chick peas
• 2 garlic cloves, sliced
• 2 tsp baking soda
• salt & ground black pepper
• 1/2 cup olive oil
• 6 to 8 cups water
• 2 medium onions, minced
• juice of 1 lemon, strained
• 3 large tomatoes, chopped
• 1 large bay leaf

Wash and soak chick-peas according to package directions. Drain and sprinkle with salt. Let stand 15 minutes. Remove husks by rubbing chick-peas between thumb and forefinger. Rinse well and drain.

In a large pot, heat the oil and sauté onions and peas stirring with a wooden spoon, until onions are translucent. Add tomatoes and stir over low heat for 2 to 3 minutes. Add bay leaf, garlic, salt, pepper, & 6 cups of water to start. Cover and bring to a boil, simmer, stirring occasionally for 1 to 1-1/2 hours or longer until peas are tender. Add more water it necessary. Remove from heat discard bay leaf and stir in lemon juice.