Legumes are an integral part of Greek Cuisine and a big element in the Mediterranean diet. Here is a flavorful recipe to give you an excuse to try them outside the salad or side dish arena. You can make THIS your main dish!
3 cups of dried garbanzo beans (revithia)
2 large onions
1 cup of extra virgin olive oil
Lemon juice (two small or one large juicy lemon) - optional
Soak the dried garbanzo beans overnight in warm water - ideally try to change their water at least once within the next 12 hours.
When the garbanzo beans soften up, drain and place on the side.
Slice the onions and sauté them with some olive oil - you want to sauté just enough to get the bitterness out of the onion not enough to turn their color, 2 minutes should be sufficient.
Place the sautéed onions in a casserole along with the garbanzo beans and cover with just enough water (water should be half an inch higher than the garbanzo beans).
Bring the mix to a boil and remove any scum that might form.
Lower the heat and allow soup to simmer for 2 hours while checking to see if more water needs to be added to the soup while it simmers. Sometimes it takes a bit longer than 2 hours for the soup to be at optimum cooking levels, as it all depends on the quality of the legumes you are using, and the time they spent soaking, so be mindful of that.
When you notice that the texture reaches the desired level, and the garbanzo beans are soft you can add the extra virgin olive oil and season with salt and pepper to your liking.
For those who like the zesty flavor of lemon, you can finish the soup with some lemon juice.
Continue to simmer for 10 minutes, remove from heat and serve.