A simple to prepare, but hearty Greek chickpea soup.
Sort through the chickpeas and discard any stones, chaff or distinctly discoloured chickpeas
Add the chickpeas, 1½ litres of water and bicarbonate of soda to a bowl and mix thoroughly
Soak the chickpeas overnight or for at least 8 – 10 hours
Place the chickpeas in a colander and rinse them thoroughly to remove all of the bicarbonate of soda
Add the chickpeas to a large (6 litre) pot
Add the chopped onions, pureed tomatoes, olive oil, salt and 2 litres of water
Bring the pot to a rolling boil and then reduce it to a gentle boil
Place a vented lid on the pot and continue to gently boil for at least 1 hour or until the chickpeas have cooked through
Check and stir the soup every 15-20 minutes
Make sure the chickpeas are covered by the stock; add more water if the stock level reduces too much and the chickpeas have yet to cook through
Allow the soup to rest for a few hours (or more) before serving
Serve the soup warm or hot with crusty bread and enjoy!
KO's Revithosoupa https://www.kali-orexi.com.au/kos-revithosoupa/