Revithia me karidia (chickpea soup with walnuts)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion | |
| 8 | ounces | Walnut pieces |
| 2 | tablespoons | Ground red pepper hot, mild, or a combination |
| 1½ | teaspoon | Salt (or to taste) |
| Black pepper; to taste | ||
| 4 | cups | Cooked chickpeas |
Directions
A very simple, but hearty, Greek soup. This is prepared by my mother-in-law during Lent, when no oil or animal products are consumed. Kyra Olga sometimes likes to thicken the soup with a bit of flour added near the end of cooking.
Finely chop onion and walnuts. Place in a soup pot with remaining ingredients and enough water to cover by 1 or 2 inches. Cook slowly for 2 hours, or until soup is slightly thickened. Adjust seasonings and serve garnished with a sprinkling of chopped parsley and perhaps a few drops of freshly squeezed lemon juice.
Based on a recipe from my mother-in-law, Olga Mintzia. Copyright 1995 Karen Mintzias
Submitted By KAREN MINTZIAS On 04-24-95