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Revythada from Sifnos, chickpea soup with herbs & fresh lemon

How to make Revythada, chickpea soup. Easy Greek recipe

Ingredients to prepare Revythada, chickpea soup

1 cup of canned chickpeas (also known as garbanzo beans or ceci beans)

3 cups of water

1/2 cup of Tragano Organic Extra Virgin Olive Oil

1 large whole onion

3-4 cloves of garlic, minced

2 bay leaves

½ tsp Sparoza 15 Greek Herbs & Seeds Handcrafted Cooking Blend or 1 tsp Sparoza Herbs & Lemon Zest Handcrafted Cooking Blend

the juice of one lemon 

salt & freshly ground pepper 

How to make Revythada, chickpea soup

Rinse the chickpeas and drain well.

In a large pot, heat the olive oil over medium heat. Add the chickpeas, onions, garlic & seasonings and stir well. Add 3 cups of water, stir and cover. Cook on medium heat for 20 minutes.

Take about a cup of the mixture and blend in a food processor or blender until smooth. Add it back to the pot, stir well, and cook for 5 more minutes. Add the lemon juice and remove from heat.

Serve topped with a drizzle of organic extra virgin olive oil, thinly sliced onion, and freshly ground pepper. 

Extra tip: You can also enjoy this at room temperature…and don’t forget some fresh, crusty bread to sop up the last drops. Enjoy!

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