Chickpea Soup That Emulates Diporto’s Legendary Revithada

Name: Chickpea Soup That Emulates Diporto's Legendary Revithada
Ingredients: 2/3 cup extra-virgin Greek olive oil, divided; 1 large onion, minced; 2 garlic cloves, minced; 1 pound dried chickpeas, soaked overnight and drained; Salt to taste; 2 teaspoons dried Greek oregano; Strained juice of 1 large lemon

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Makes 6 to 8 servings 1x

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Ingredients

2/3 cup extra-virgin Greek olive oil, divided
1 large onion, minced
2 garlic cloves, minced
1 pound dried chickpeas, soaked overnight and drained
Salt to taste
2 teaspoons dried Greek oregano
Strained juice of 1 large lemon

Instructions

In a large pot, heat 1/3 cup of the olive oil over medium heat. Add the onion and garlic and cook until wilted, 7 to 8 minutes. Add the chickpeas and enough water to cover by about 2 inches. Bring to a simmer, partially cover the pot, and cook for 2 1/2 to 3 hours, until the chickpeas are very tender.

Using an immersion blender and a good eye, puree about 1 cup of the mixture inside the pot. Alternatively, transfer 1 cup of the chickpeas to the bowl of a food processor and puree, then return the pureed chickpeas to the pot.

Season to taste with salt, bring back to a simmer, and stir in the oregano, lemon juice, and remaining 1/3 cup olive oil. Serve.

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