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Greek Chickpea Soup with Lemon and Olive Oil (Revithia)

yield: 4 total time: 50 minutes

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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