REVITHIA SOUPA (CHICK PEA SOUP)

      Title: REVITHIA SOUPA (CHICK PEA SOUP)
  Categories: Greek, Soups, Vegetarian
       Yield: 6 Servings
  
       1 c  Dried chick peas
       6 c  Cold water
       2    Onions,thinly sliced
       1 tb Olive oil
       1 ts Salt
            Lemon juice or wine vinegar
  
   1. Wash and soak chick p[eas overnight in water to cover. The next
   day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to
   a boil and add the chick peas. 2. Remove the froth, then add the
   onion and olive oil. Simmer until tender, about one to two hours. Add
   salt at the end and hot water (not cold), if needed to make more
   stock. 3. Serve hot with lemon juice or vinegar. Makes six servings.
   
   Nutritional analysis per serving: 80 calories, 3 grams protein, 2
   grams fat, 12 grams carbohydrates.

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