Revithia soupa (chick pea soup)

Yield: 6 Servings

Ingredients:

1 c Dried chick peas
6 c Cold water
2 Onions thinly sliced
1 tb Olive oil
1 ts Salt

Instructions:

Lemon juice or wine vinegar 1. Wash and soak chick p[eas overnight in water to cover. The next day rinse and drain. In a 4-quart saucepan bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth then add the onion and olive oil. Simmer until tender about one to two hours. Add salt at the end and hot water (not cold) if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories 3 grams protein 2 grams fat 12 grams carbohydrates.