Vegan Greek Chickpea Soup - Ρεβυθοσουπα

Yes! Finally I got to make this legendary Greek dish. My mom made this often when I lived in Greece and I loved it. It is simple and the taste is amazing. Did I say that it is vegan? This dish can be made leaving the chickpeas whole as I did here, or you can make a smooth version of it by using an immersion blender. Feel free to add a diced tomato if you would like.

Start by soaking a bag of dry chickpeas overnight or you can use two cans of beans, but the amazing taste and texture will not be there. Please use dry beans!

The ingredients are few and they are:

• One lb dry beans;
• 1/4 cup extra virgin olive oil;
• two medium shallots, diced;
• 1 tablespoon salt;
• Juice of two lemons. The lemons we had in the refrigerator weren't at their prime, but I used them because I was too lazy to go to the supermarket again. If you have better lemons, one of them would suffice.

Do you know how to choose "good" olive oil? There will be a post for that soon, but for now use one that is extra virgin.

Here are the ingredients I will be using.

I soaked the chickpeas overnight and drained the water they soaked in before I started to cook them.