Revithia (chickpea soup)

Revithia (chickpea soup)

2.7 23 ratings

Prep. 5 min

Total 24 h 40 min

6 portions

Ingredients

brown onion (approx. 150 g), cut into halves
1
olive oil
50 g
dried chickpeas soaked overnight, rinsed and drained
250 g
water
1350 g
salt
2 tsp
chilled water
250 g
plain flour
30 g
lemon juice (approx. ½ lemon)
20 g
fresh flat-leaf parsley leaves only
2 sprig

Difficulty

easy

Nutrition per 1 portion

Sodium 820.6 mg

Protein 11.8 g

Calories 1054.3 kJ / 251 kcal

Fat 9.3 g

Fibre 4.5 g

Saturated Fat 1.3 g

Carbohydrates 27.2 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Postcards from Greece 14 Recipes
Australia and New Zealand

You might also like...

Teriyaki salmon bowl

1 h 15 min

Yiayia's Pastitsio

1 h 40 min

Greek Easter biscuits (Koulourakia)

1 h 15 min

Vanilla sugar

72 h

"Little house" slice

6 h 30 min

Tsoureki (Greek Easter bread)

2 h 20 min

Vegan bao sliders

1 h 50 min

Gin and cucumber cooler

10 min

Soutzoukakia ("little sausages") with rice

1 h

Keto cauliflower and Brussels sprout cheese bake

45 min

Classic Flammkuchen

1 h

Curried chicken salad wraps

50 min