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.

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