Title: Soupa Revithia
Categories: Ethnic, Vegetarian, Soups/stews
Yield: 2 Servings

220 g Dried chickpeas
1 ts Rosemary
100 ml Olive oil
Sea salt
Black pepper
Lemon juice

Soak the chickpeas for 24 hours, changing the water twice. Simmer for 30
minutes and then replace the water with hot water. Cook for 20 minutes, and
change the water again. Keep the water level 5 cms above the chickpeas Add
the rosemary, salt, pepper, and oil. Simmer until the chickpeas are tender.
Add lemon juice to taste before serving

Posted by Kaz Glover in Intercook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini