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Greek Chickpea Soup with Lemon and Olive Oil (Revithia)

yield: 4 total time: 50 minutes
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Ingredients

  • 1 cup dried chickpeas garbanzo beans soaked 12-18 hours
  • 1 onion chopped into pieces about 1/4 inch
  • 4 tablespoons olive oil preferably Greek olive oil for this dish
  • 1 teaspoon oregano dried Greek
  • 1 teaspoon dried parsley
  • 8 cups water
  • 1 teaspoon salt or a bit more, I used Vege-sal
  • ground black pepper fresh, to taste
  • 1/4 cup lemon juice fresh squeezed, more or less to taste; I like a lot of lemon flavor

Nutrition

  • Calories : 320 calories
  • Carbohydrate : 35 grams
  • Fat : 17 grams
  • Fiber : 9 grams
  • Protein : 10 grams
  • SaturatedFat : 2.5 grams
  • Sodium : 630 milligrams
  • Sugar : 7 grams
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