REVITHOSOUPA.
Hearty, healthy, and delicious. If there’s something one can learn about Greek food, especially during Lent. It’s how simple Greek cooking actually is. The simplest ingredients can create a highly nutritious and delicious meal. Kali orexi ♥️.
500g dried chick peas
1/2 cup extra virgin olive oil
1 onion - chopped
2 cloves garlic - minced
2 carrots - chopped
5 sticks celery - chopped
1 Tbsp vegetable stock paste or 1 stock cube
1 tsp dried oregano
3 bay leaves
Water
Juice of 2 lemons
Salt and pepper to taste
Begin this recipe the night before you intend on cooking it. Soak the chickpeas in a large bowl with cold water over night.
Rinse and wash the chickpeas a few times and place in a large pot completely covering then with water. Boil for approximately 30 minutes. Drain and set aside.
In the same clean pot, add olive oil, onion, and garlic and sauté for approximately 2 minutes. Add the carrot and celery sautéing for another 2 minutes. Add the chickpeas back in along with, stock paste, oregano, bay leaves, water (enough to cover and sit 3 cm on top), and seasoning. Allow to boil for approximately 1.5 hours or until the chick peas soften. During this process you may these to top up more water a few times.
Once the chick peas are soft and tender, you can blend a few ladles of soup and add them back to pot to thicken it slightly, or cook the soup down a little further. Finish with lemon juice and an extra drizzle of extra virgin olive oil.
Featured is my Chios tea towel, available from maryskouzina.com.au .
@marys_kouzina .
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