REVITHADA: chickpea soup for day 21 of my lenten series! #greek #lent #chickpeas

day 21 of my lenten series: revithia soup 💛
— a humble soup from sifnos —

On Sifnos they use dry garbanzo beans and bake everything in a ceramic baking dish overnight. You can do that too but it’s just as satisfying coming from the can and slow cooked on stovetop, which is what I like to do.

ingredients:
45 ounces (in the can) of garbanzo beans (also called chickpeas)* 2 cups of water, or more if needed1⁄2 yellow onion, roughly chopped (larger pieces preferred)2 shallots, thinly sliced
3 bay leaves2 small garlic cloves, minced1⁄2 cup extra virgin olive oilJuice of two lemons, or more to taste Zest of one lemonSalt and pepper, to taste
*If using dried chickpeas, soak 1 1⁄2 cups (12 ounces) of dried beans overnight with a heaping tablespoon of salt to soften them. When cooking, use about 8 cups of liquid.

Full recipe and 50+ more in my ebook ‘Feasting While Fasting’ 📚easting While Fasting’