Title: Soupa Revithia
Categories: Ethnic Vegetarian Soup
Yield: 2 Servings

220	g	Dried chickpeas
1	ts	Rosemary
100	ml	Olive oil
		Sea salt
		Black pepper
		Lemon juice

Soak the chickpeas for 24 hours, changing the water twice. Simmer for 30 minutes and then replace the water with hot water. Cook for 20 minutes, and change the water again. Keep the water level 5 cms above the chickpeas Add the rosemary, salt, pepper, and oil. Simmer until the chickpeas are tender. Add lemon juice to taste before serving

Posted by Kaz Glover in Intercook

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