Revithocarroto Soupa (Greek Chickpea Carrot Soup)
Chickpeas are a staple in my pantry and even more so during Lent, the 40 day period prior to Easter/Pascha. One of the things I like to make is revithosoupa, a Greek chickpea soup. Tonight I wanted to mix things up to make a variation on the traditional version by adding carrots and fresh garlic. The result? fragrant and delicious
Revithocarroto Soupa (Greek Chickpea Carrot Soup)
Chickpeas are a staple in my pantry and even more so during Lent, the 40 day period prior to Easter/Pascha. One of the things I like to make is revithosoupa, a Greek chickpea soup. Tonight I wanted to mix things up to make a variation on the traditional version by adding carrots and fresh garlic. The result? fragrant and delicious
Cooking Instructions
- 1
Soak chickpeas in water overnight. Next day, drain them and sprinkle with baking soda. Mix well. Set aside for 30 minutes.
- 2
Rinse chickpeas with warm water and drain. Place in a kitchen towel and rub multiple times to get skins off. Rinse, drain, place in pot and cover with water.
- 3
Boil chickpeas. Skim the white froth off the top of the water. If there is still a lot of froth, drain the chickpeas and add new water to cover and boil again. Skim froth again if necessary.
- 4
Add oil, lemon juice, carrots, garlic cloves. Simmer 45 minutes. Add more water if it cooks out too quickly. Chickpeas, carrots, onions, and garlic cloves should be soft but not mushy. Reduce broth further for a less watery consistency. At the end of cooking, drizzle a little additional olive oil and lemon juice over the soup in the pot.
- 5
Add desired amount of salt and pepper to each bowl and serve warm.
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