Revithosoupa (Ρεβιθόσουπα (Revithósoupa))
Overview
Revithosoupa is the Greek chickpea soup. Dried chickpeas are soaked overnight with a little baking soda, rubbed to loosen their skins, then simmered slowly with plenty of chopped onion, a bay leaf, sometimes a sprig of rosemary and a generous amount of olive oil. As they cook, some of the chickpeas break down and turn the broth creamy, and a spoonful of flour or a little rice is sometimes added to thicken it further. Before serving the soup is soured with fresh lemon juice. It is eaten with bread, olives and a piece of salty cheese or a few anchovies on the side.
History
Chickpea soup is a classic of Greek Lent and of the fasting days of the Orthodox calendar, when meat and dairy are not eaten. On the Cycladic island of Sifnos, chickpeas are cooked in a closed clay pot called skepastaria in the baker's wood oven from Saturday night, so that the family can eat revithada on Sunday after church. It is still an everyday, inexpensive dish in Greek homes, especially in winter.
Main ingredients
Chickpeas, onion, olive oil, lemon, bay leaf, rosemary. The soup is built on chickpea and lemon broth and is usually served hot. Diet: vegan; usually gluten-free.
Explore: Chickpea soups · More soups from Greece
Recipe
Method
- 1
Rinse the soaked chickpeas, rub them between your hands and discard the loose skins.
- 2
Cover with fresh water, bring to the boil and skim off the foam.
- 31 h 30 min
Add the onions, olive oil, bay leaf and rosemary and simmer for 1 hour 30 minutes, until very soft and creamy.
- 4
Season with salt and pepper.
- 5
Stir in the lemon juice just before serving.
- ✓
Serve. About 2h 15m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
