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Revithosoupa — chickpea and lemon soup

Why it worksCooking a little flour with the vegetables makes this soup smooth and silky without any cream.

Ingredients

• 800 g chickpeas
• 200 g onions
• 150 g carrots
• 20 g plain flour
• 1 lemon
• 40 ml olive oil
• 3 g dried oregano
• 300 g bread

Method

1. Chop the onion and carrot. Heat most of the olive oil in a large pot on medium heat and cook them for 10 minutes. Stir in the flour for 1 minute.
2. Add the chickpeas with the liquid from one tin, and drain the rest. Add the oregano and 900 ml of water. Let it bubble gently for 20 minutes.
3. Mash the soup roughly. Turn off the heat and stir in the lemon juice and the rest of the olive oil. Taste, add salt, and eat with bread.

A portion: about 490 kcal · 16 g protein · 64 g carbs · 16 g fat