Recipe - Revithia Soupa (Chick Pea Soup)

1 cup Dried chick peas
6 cup Cold water
2 Onions,thinly cut or sliced up
1 tablespoon Olive oil
1 teaspoon 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 4quart 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.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip