In Cyprus, when the cooler months arrive, hot soups become especially popular. They are nice to keep warm on long cold evenings. One such soup is revitada, or chickpea soup, whose name comes from the Greek word reviti.
You will need:
– 300 g chickpeas, which must be soaked in advance – 2 carrots – 3 finely chopped onions – 60 ml lemon juice – zest of 1 lemon – 1 tsp. dried thyme – 120 ml olive oil – salt, pepper to taste – fresh mint for serving (optional)
Preparation:
– Take the soaked chickpeas and boil them over medium heat in 2 liters of water with carrots, two onions and half the olive oil. The chickpeas should become soft but retain their shape. To do this, you will need to cook it for 1.5-2 hours. Season with salt and pepper.
– Heat the remaining olive oil in a frying pan over low heat and fry one onion in it.
– Add thyme to the onion, add salt and pepper, remove from heat.
– Take one ladle of chickpeas from the pan and grind it in a blender with carrots, zest, and lemon juice.
– Transfer the resulting puree into a saucepan, add the onion fried with thyme, stir.
– Serve with fresh mint.
Also popular Cypriot soups are trakhanas and avgolemono.
The text was prepared based on materials from “Katemirini”.
