Chickpea Soup from Sifnos
(Revithada Sifnou)

FOR 6 PEOPLE
DIFFICULTY: MEDIUM
PREP TIME: 3 HOURS 30 MINUTES
NOT INCLUDING SOAKING TIME

Ingredients:
450 g chickpeas
3 medium potatoes
3 onions
120 ml olive oil
fresh dill or rosemary
salt
pepper

Preparation:
Soak the chickpeas overnight in plenty of cold water.
(To save time, cover the chickpeas with plenty of water, bring to a boil, remove from the heat, and cover. Let stand for an hour or two and proceed with the recipe.)
• The next day peel and cut the potatoes into dice. Peel the onions and chop them finely.
• Put the chickpeas, onions, potatoes, olive oil, and dill or rosemary in a large pot and pour in enough water to cover the vegetables by about 8 cm. Bring to the boil, then lower the heat and simmer for 1-2 hours until the chickpeas are tender.
• Season with salt and pepper and simmer for another hour or so, until the chickpeas are very soft and the soup has become thick and creamy.
• Serve accompanied by chunks of freshly baked bread.

Enjoy!

This Chickpea Soup recipe by Susaeta Hellas 

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