Corfu Recipes - Chick Pea Soup
This page gives you the opportunity to re-create some of your favourite Corfiot recipes at home. This time, Chick Pea Soup (revithia).
Ingredients - 280g dried chick peas. 160ml olive oil. 1 large onion, finely chopped. 2 carrots, finely chopped. 2-3 cloves garlic, chopped. 1 stick celery and leaves, finely sliced. 3-4 tablespoons tomato puree, diluted in 500ml chick pea cooking liquid. 1-2 teaspoon sugar. Salt and pepper.
Instructions - Thoroughly wash the chick peas and place them in a bowl with enough water to cover and leave to soak overnight. Next day, strain the chick peas and rinse under cold water. Place them in a saucepan, cover with plenty of water and bring to the boil. As they boil, skim the white foam off until it becomes clear. (This is important so that the chick peas will not be bitter.) Cover and boil for about an hour (or 15-20 minutes in a pressure cooker) until almost soft. Drain the chick peas, reserving the cooking liquid. In a saucepan, heat the olive oil and fry the onion and garlic until golden. Add the chick peas and the rest of the ingredients. Stir, cover and leave to simmer for about 45 minutes or until the chick peas are very soft and the has thickened. Serv ewith feta cheese andfresh bread.