Revithia me karidia (chickpea soup with walnuts)

4 servings

Ingredients

Quantity Ingredient
1 Onion
8 ounces Walnut pieces
2 tablespoons Ground red pepper hot, mild, or a combination
1½ teaspoon Salt (or to taste)
Black pepper; to taste
4 cups Cooked chickpeas

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

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