Greek Chickpea Soup - Soupa Revithia - cooking recipe

Ingredients

1 lb dried garbanzo beans
2 tablespoons baking soda
6 cups water
3 white onions, finely chopped
1 pinch dried dill
6 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 small lemons

Preparation

Soak chickpeas overnight in 6 cups water.
Drain and rub with baking soda. Let sit 10 min and then rub off skins and rinse well.
Place chickpeas in 4 qt pot with 6 cups water. Bring to boil. Remove froth.
Reduce heat to low. Add onions and dill. If you have fresh dill, use 1 Tbsp.
Simmer 2 hours or until tender.
Add salt, pepper and olive oil.
Serve with lemon wedges or you can squeeze juice of lemons into soup before serving.