Title: SOUPA REVITHIA
  Categories: Ethnic, Vegetarian, Soups/stews
       Yield: 2 Servings
  
     220 g  Dried chickpeas
       1 ts Rosemary
     100 ml Olive oil
            Sea salt
            Black pepper
            Lemon juice
  
   Soak the chickpeas for 24 hours, changing the water twice. Simmer for
   30 minutes and then replace the water with hot water. Cook for 20
   minutes, and change the water again. Keep the water level 5 cms above
   the chickpeas Add the rosemary, salt, pepper, and oil. Simmer until
   the chickpeas are tender. Add lemon juice to taste before serving
   
   Posted by Kaz Glover in Intercook
  
 

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