Greek revithia soupa (chick pea soup) Recipe

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Greek revithia soupa (chick pea soup)

Artist:	_	Yield:	6
Categories:	Eastern European, Greek, Soups & Stews	Rating:	0
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Ingredients:

1	cup	Dried chick peas
6	cup	-Cold water
2		Onions, thinly sliced
1	tbsp	Olive oil
1	tsp	Salt
		Lemon juice or wine vinegar

Procedures:

1	Wash and soak chick p[eas overnight in water to cover.
2	The next day, rinse and drain.
3	In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas.
4	Remove the froth, then add the onion and olive oil.
5	Simmer until tender, about one to two hours.
6	Add salt at the end and hot water (not cold), if needed to make more stock.
7	Serve hot with lemon juice or vinegar.
8	Makes six servings.
9	nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates.
10	Via karen mintzias, i-cooking