Chickpea soup
revithia or rovithia


  • 250 g of dry white chickpeas (Cicer arietinum, garbanzo bean)
  • 1 large onion finely chopped without human intervention (ask google for help)
  • 1 cup of olive oil (esspresso cup)
  • 1 teaspoonful of baking soda
  • a few black peppercorns
  • crashed pepper and salt to taste


  1. Soak the chickpeas in plenty of water overnight
  2. One hour before cooking, disolve the baking soda in the water with the chickpeas
  3. Rinse thoroughly the chickpeas and bring to boil. Watch for the forming froath not to overflow.
  4. Remove the pot from the fire and rinse the chick peas thoroughly again with cold water.
  5. Cover the chickpeas with fresh water, add the onion, the oil, the pepper and salt. Bring to boil fast and then reduce the fire to a minimum and boil covered for 1 hour, or till tender.

Serve with bread, raw onion, pickles and/or olives

Nutritional value per 100 g (3.5 oz)
Energy686 kJ (164 kcal)
Carbohydrates27.42 g
Sugars4.8 g
Dietary fiber7.6 g
Fat2.59 g
saturated0.269 g
monounsaturated0.583 g
polyunsaturated1.156 g
Protein8.86 g
Water60.21 g
Vitamin A equiv.1 μg (0%)
Thiamine (Vit. B1)0.116 mg (9%)
Riboflavin (Vit. B2)0.063 mg (4%)
Niacin (Vit. B3)0.526 mg (4%)
Pantothenic acid (B5)0.286 mg (6%)
Vitamin B60.139 mg (11%)
Folate (Vit. B9)172 μg (43%)
Vitamin B120 μg (0%)
Vitamin C1.3 mg (2%)
Vitamin E0.35 mg (2%)
Vitamin K4 μg (4%)
Calcium49 mg (5%)
Iron2.89 mg (23%)
Magnesium48 mg (13%)
Phosphorus168 mg (24%)
Potassium291 mg (6%)
Sodium7 mg (0%)
Zinc1.53 mg (15%)
Percentages are relative to US recommendations for adults.