Revithosoupa is a hearty soup bursting with flavours. If you are looking to increase your legume intake, Chickpeas, (otherwise referred to as Garbanzo beans) are a great, healthful option! These little beans are a fantastic way to support the digestive system, as they are great source of fibre! They are also a wonderful way to help regulate blood sugar and to help decrease the risk of cardiovascular disease. Just as little as 3/4 cup of chickpeas a day can lower LDL cholesterol, total cholesterol and triglycerides in one- months time!
Nutty and buttery in flavour, they are very versatile and can be used to make anything from dips to salads to soups. I often toss pre-soaked chickpeas with olive oil, salt, pepper, dried parsley flakes, garlic powder, onion powder and paprika powder. Then I spread then on a baking sheet and roast them until crunchy. This makes a great daily snack to have on hand!
- 2 cups dried chick peas, (soaked in a bowl of cold water overnight, then drained and rinsed well)
- 1/4 cup olive oil
- 1 large onion, chopped finely
- 1 celery stalk, chopped finely
- 1 carrot, chopped finely
- 1/4 cup fresh parsley, chopped
- 1 bay leaf
- 1 teaspoon paprika
- 2 cloves of garlic, minced
- 900ml chicken or vegetable stock
- juice of half a lemon
- salt and freshly cracked pepper to taste
In a medium size pot, heat olive oil over medium-high heat. Add onion, celery, carrot and a sprinkle of salt and sauté until they soften. Add the garlic and stir for a minute. Then add the chickpeas and paprika and stir that for another minute. Then add the stock, bay leaf and parsley. Bring to a boil, then bring down heat to medium low and simmer for 30 minutes. During this time adjust seasoning of salt and add freshly cracked pepper to taste. Finish with the lemon juice. Enjoy!