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Revithia / Chickpea Soup


2 cups Dry Chickpeas
1/2 cup olive oil
1 tbsp oregano
1 onion, diced
Baking Soda
3-4 carrots, sliced
Salt & Pepper


Soak Dry Chickpeas in water for 12 hours

Drain the beans and spread them out onto a baking pan and sprinkle with baking soda, moving the beans around with your hands to cover them lightly.

Rinse the beans to get the baking soda off and place into a pot. Fill with water to cover the beans Raise the heat and bring to a boil and let it cook for 5 minutes, letting impurities raise to the surface.

Dump out the used water and fill the pot back up to the top and put it back on the heat. Place the onions, carrots, oregano, olive oil, and pepper into the pot and bring to a simmer.

Cover and cook the soup for about an hour or until the garbanzo beans are cooked. When there are about 5-10 minutes left, add the salt.

Serve the soup with lemon juice.


Soak garbanzos overnight or in the morning

George Christidis