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Revithia (chickpea soup)
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- 1 brown onion (approx. 150 g), cut into halves
- 50 g olive oil
- 250 g dried chickpeas, soaked overnight, rinsed and drained
- 1350 g water
- 2 tsp salt
- 250 g chilled water
- 30 g plain flour
- 20 g lemon juice (approx. ½ lemon)
- 2 sprig fresh flat-leaf parsley, leaves only
- per 1 portion
- 1054.3 kJ / 251 kcal
- 11.8 g
- 27.2 g
- 9.3 g
- Saturated fat
- 1.3 g
- 4.5 g
- 820.6 mg
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