Revithia

Ingredients

• 400 g (2 cups) dried chickpeas, soaked overnight with 1 tsp baking soda
• 2 onions, finely chopped
• 100 ml (scant ½ cup) olive oil
• 1 tsp dried rosemary
• Juice of 1–2 lemons
• 1 tbsp flour (optional, to thicken)
• Salt and pepper

Method

1. Rinse the soaked chickpeas well. Cover with water, boil and skim off the foam for 5 minutes.
2. Add the onions, oil and rosemary. Simmer, partly covered, for 1 to 1½ hours until the chickpeas are very soft. Add water as needed.
3. For a creamier soup, whisk the flour into the lemon juice with a ladle of broth and stir it back in.
4. Simmer 5 minutes, season and serve with more lemon.

Tip. A Sunday-in-Lent classic. Leftovers thicken into something close to hummus.