Today I cooked a delicious Icarian chickpea soup (Revithia soupa). Chickpeas are a healthy source of protein, fiber and important unsaturated fatty acids. The nutritional value of chickpeas is also supplemented by many valuable minerals such as magnesium, iron, copper and vitamin K.
By the way, if you're wondering about our little potatoes and onions, this is actually what they often look like when you let them grow naturally, without fertilizers or pesticides. I don't peel the potatoes either, I just wash them well. Most of the vitamins are under the skin.
I am happy to share the recipe with you:
250 g chickpeas, soaked the day before in plenty of water
1 large onion, peeled and finely diced
3 medium-sized potatoes
5 tbsp Avramidis olive oil 100 years
1 bunch of parsley, washed and chopped
1 bunch of fresh dill, washed and chopped
some salt some pepper, black, ground
Drain the soaked chickpeas in a sieve and bring to the boil in 1 1/2 liters of cold water. Skim off the foam and simmer covered for one hour.
Add the onions, potatoes, dill and parsley along with the olive oil and simmer covered for about 30 minutes.
When the vegetables are soft, you can season the soup with salt and pepper.
Bon appetit!
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