Revithosoupa

A velvety soup where chickpeas melt on the palate. The broth is naturally thickened by an emulsion of olive oil and lemon, providing a sharp acidity that balances the richness.

• Prep time: 15 min
• Cook time: 90 min
• Difficulty: Easy
• Calories: 818
• Protein: 27 g
• Carbs: 67 g
• Fat: 45 g

Ingredients

• 500 g Chickpea ( dried, soaked for 12h )
• 2 piece Onion ( finely chopped )
• 150 ml Extra virgin olive oil ( extra virgin )
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tsp Baking soda
• 2 piece Bay leaf
• 2 L Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Preparing the pulses

   After soaking for 12 hours, rinse the chickpeas. Rub them between your hands to remove as many skins as possible. In a pot, cover them with cold water and add the baking soda.

2. Blanching and skimming

   Bring to a boil. Grey foam will rise to the surface: skim carefully with a small ladle until the broth is clear. This is key for digestibility.

3. Slow cooking

   Add the finely chopped onions and bay leaves. Lower the heat. Simmer covered until the chickpeas can be easily mashed with a fork.

4. Binding and emulsion

   Pour the olive oil and lemon juice directly into the boiling pot. Stir vigorously: the broth should turn white and thicken instantly through emulsion. Season with salt and pepper at the very end.

Chef's tips

• Never salt at the beginning, it toughens the skin of the chickpeas.
• The final emulsion must be done at a rolling boil so the oil and lemon bond perfectly with the broth.

Storage

Keeps for 3 days in the fridge. It thickens as it cools, so feel free to thin it with a little water when reheating.