Chickpea soup (Soupa revythia)

The chickpeas create a thick stewlike soup that is healthy and hearty and naturally sweet.  A great and nutritious meal!

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500 gr chickpeas
150 ml olive oil
2-3  onions chopped
2 tbs baking soda
salt, pepper



1.  Soak the chickpeas overnight in lukewarm water to soften.

2.  The following day strain and sprinkle with baking soda. Leave to stand for fifteen minutes, then wash them with warm water and rub with a towel to remove the skins.  Wash them thoroughly in a colander.

3.  Cook the peas in a large pot of water. Skim the broth.

4.  Pour the oil, onion, salt and pepper into the pot and cover partially.

5.  Simmer until the peas become mush. Serve sprinkled with lemon juice.


Dry chickpeas keep up to a year in an airtight container in a cool, dry environment, away from direct sunlight. During storage, they may either absorb or lose moisture, which will affect the soaking and cooking time. If stored longer than 12 months, or exposed to unfavorable storage conditions, chickpeas may never soften sufficiently, no matter how long they’re soaked or cooked.
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