Revithia Me Karidia (chickpea Soup With Walnuts) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: Onion,
1 1/2 tsp: Salt, or to taste
8 ounce: Walnut pieces,
Black pepper, to taste
2 tbsp: Ground red pepper,
4 cup: Cooked chickpeas,
-hot, mild, or a combination
Directions:
A very simple, but hearty, Greek soup. This is prepared by my
mother-in-law during Lent, when no oil or animal products are
consumed. Kyra Olga sometimes likes to thicken the soup with a bit of
flour added near the end of cooking.
Finely chop onion and walnuts. Place in a soup pot with remaining
ingredients and enough water to cover by 1 or 2 inches. Cook slowly
for 2 hours, or until soup is slightly thickened. Adjust seasonings
and serve garnished with a sprinkling of chopped parsley and perhaps
a few drops of freshly squeezed lemon juice.
Based on a recipe from my mother-in-law, Olga Mintzia. Copyright 1995
Karen Mintzias
Submitted By KAREN MINTZIAS On 04-24-95
Source from luhu.jp
mother-in-law during Lent, when no oil or animal products are
consumed. Kyra Olga sometimes likes to thicken the soup with a bit of
flour added near the end of cooking.
Finely chop onion and walnuts. Place in a soup pot with remaining
ingredients and enough water to cover by 1 or 2 inches. Cook slowly
for 2 hours, or until soup is slightly thickened. Adjust seasonings
and serve garnished with a sprinkling of chopped parsley and perhaps
a few drops of freshly squeezed lemon juice.
Based on a recipe from my mother-in-law, Olga Mintzia. Copyright 1995
Karen Mintzias
Submitted By KAREN MINTZIAS On 04-24-95
Source from luhu.jp