Revithia (chickpea soup)

Revithia (chickpea soup)

2.7 23 rating

Prep. 5 min

Total 24 h 40 min

6 portions

Ingredients

brown onion (approx. 150 g), cut into halves
1
olive oil
50 g
dried chickpeas soaked overnight, rinsed and drained
250 g
water
1350 g
salt
2 tsp
chilled water
250 g
plain flour
30 g
lemon juice (approx. ½ lemon)
20 g
fresh flat-leaf parsley leaves only
2 sprig

Difficulty

easy

Nutrition per 1 portion

Sodium 820.6 mg

Protein 11.8 g

Calories 1054.3 kJ / 251 kcal

Fat 9.3 g

Fibre 4.5 g

Saturated Fat 1.3 g

Carbohydrates 27.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Postcards from Greece 14 Recipes
Australia and New Zealand

You might also like...

Fennel, freekeh and orange salad

Fennel, freekeh and orange salad

2 h 25 min

Mushroom quinotto

Mushroom quinotto

30 min

Stuffed capsicums with herbed quinoa

Stuffed capsicums with herbed quinoa

30 min

Grilled mushrooms with avocado and parsley dressing

Grilled mushrooms with avocado and parsley dressing

20 min

Mushroom stock paste

Mushroom stock paste

1 h 35 min

Soy bread with seeds

Soy bread with seeds

3 h 50 min

Crêpes with herbs

Crêpes with herbs

1 h

Rizogalo (Greek rice pudding)

Rizogalo (Greek rice pudding)

1 h 10 min

Avgolemono (chicken soup with egg and lemon)

Avgolemono (chicken soup with egg and lemon)

1 h 15 min

Smoked trout pasta with lemon and capers

Smoked trout pasta with lemon and capers

35 min

Ricotta and spinach crespelle "cake"

Ricotta and spinach crespelle "cake"

40 min

Keftethes (Greek meatballs)

Keftethes (Greek meatballs)

40 min