The recipe Revithia -- Greek chick pea soup
Revithia -- Greek chick pea soup recipe is a Soup meal that takes several minutes to make. If you enjoy for Soup, you will like Revithia -- Greek chick pea soup!
Revithia -- Greek chick pea soup
- What Course Is Revithia -- Greek chick pea soup?
- How Long Does Revithia -- Greek chick pea soup Recipe Take To Prepare?
- How Long Does Revithia -- Greek chick pea soup Recipe Take To Cook?
- How Many Servings Does Revithia -- Greek chick pea soup Recipe Make?
- What Are The Ingredients For Revithia -- Greek chick pea soup Recipe?
- How Do I Make Revithia -- Greek chick pea soup?
- What's The Nutritional Info For Revithia -- Greek chick pea soup?
- What Type Of Cuisine Is Revithia -- Greek chick pea soup?
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What Course Is Revithia -- Greek chick pea soup?Revithia -- Greek chick pea soup is for Soup. How Long Does Revithia -- Greek chick pea soup Recipe Take To Prepare?Revithia -- Greek chick pea soup takes several minutes to prepare. How Long Does Revithia -- Greek chick pea soup Recipe Take To Cook?Revithia -- Greek chick pea soup takes several minutes to cook. How Many Servings Does Revithia -- Greek chick pea soup Recipe Make?Revithia -- Greek chick pea soup makes 4 servings. What Are The Ingredients For Revithia -- Greek chick pea soup Recipe?The ingredients for Revithia -- Greek chick pea soup are: 1 cup dried chickpeas (garbanzo beans) soaked 12-18 hours1 onion, chopped into pieces about 1/4 inch 1 T + 3 T olive oil (preferably Greek olive oil for this dish) 1 tsp. dried Greek oregano 1 tsp. dried parsley 8 cups water 1 tsp. salt, or a bit more (I used Vege-sal) fresh ground black pepper to taste 1/4 cup fresh squeezed lemon juice (more or less to taste; I like a lot of lemon flavor) How Do I Make Revithia -- Greek chick pea soup?Here is how you make Revithia -- Greek chick pea soup: Pick over dried chickpeas and remove any stones or debris, then put beans in pan and cover with cold water and let soak 12-18 hours. (If you start soaking the beans when you go to bed and then make this soup mid afternoon for the next night's dinner, that's an easy way to manage the long soaking time.) When ready to make soup, drain beans and discard soaking water.Heat olive oil in the bottom of a heavy dutch oven or soup pot, then add onion and saute for about 5 minutes, until onion is softened but not browned. Add Greek Oregano, parsley, and water, bring to a simmer, then lower heat and simmer gently with the pan covered until beans are very soft. The time this takes will depend on how fresh your beans are, but plan on about 2-3 hours.When beans are soft, use a blender or immersion blender to puree the mixture until all ingredients are completely blended. (I love my immersion blender, and highly recommend it for pureeing hot liquids like this. If you use a regular blender, be very careful not to fill it too full so the hot liquid doesn't burn you.)After soup is pureed, add salt and fresh ground black pepper to taste. Then stir in lemon juice and 2 T of the olive oil. Serve hot, with a bit more olive oil drizzled on the top of each serving.Serve with fresh naan, an Indian bread but delicious and appropriate for a Mediterranean theme.Number of Servings: 4Recipe submitted by SparkPeople user DULCINEA54935.What's The Nutritional Info For Revithia -- Greek chick pea soup?The nutritional information for Revithia -- Greek chick pea soup is:
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