← Nouns Cooking · Greek

Ingredients

• 500 g dried chickpeas
• 1 tsp bicarbonate of soda (for soaking)
• 2 Onion, finely chopped
• 120 ml extra virgin olive oil
• 1 Bay leaves
• 1 sprig Rosemary (optional)
• 2 tsp Dried oregano
• 1.5 l water or vegetable stock
• 2 Lemon, juiced
• Salt
• Black pepper

Method

1. The night before, cover the chickpeas with plenty of cold water and leave to soak for 12 hours.
2. Drain, toss the chickpeas with the bicarbonate of soda and leave for 15 min, then rinse very well. This helps them cook up soft and creamy.
3. Put the chickpeas in a pot with fresh water to cover, bring to the boil and skim off the foam for a few minutes. Drain.
4. Heat half the oil in the pot over medium heat and cook the onions for 6–8 min until soft. Add the chickpeas, bay, rosemary and the water or stock and bring to a simmer.
5. Cover and simmer gently for 1½ hours, until the chickpeas are completely tender and some are falling apart. Add hot water if it gets too thick.
6. Stir in the remaining oil, the oregano, salt and pepper and simmer uncovered for 10 min. For a creamier soup, mash a ladle of chickpeas against the side of the pot.
7. Off the heat, add the lemon juice to taste and serve with bread and olives.

Tips

• Add salt only near the end; salting early can keep chickpeas firm.
• On Sifnos it is baked overnight in a clay pot; see our revithada for that version.

Sources

Written in our own words after cross-checking these recipes:

My Greek Dish Real Greek Recipes