Chickpea Soup with Cumin (Revithosoupa)
The Quirky Foodster Team
Ingredients
- Dried chickpeas, soaked overnight — 400 g (2 cups)
- Onion, chopped — 1
- Olive oil — 2 tbsp
- Ground cumin — 1 tsp
- Water (1.4 litres / 48 fl oz) — 6 cups
- Salt — to taste
Method
- Heat the olive oil in a large pot and sauté the onion until softened.
- Add the cumin and cook briefly until fragrant.
- Add the drained, soaked chickpeas and water.
- Bring to a boil, then reduce to a simmer and cook for 1–1.25 hours until the chickpeas are tender.
- Season with salt before serving hot.
Introduction: A warming, savoury soup of chickpeas seasoned with cumin, reflecting the spice trade connections that flowed through Byzantine Constantinople.
Cultural Background: As the great crossroads between East and West, Constantinople had access to spices like cumin through extensive trade networks, and this simple chickpea soup shows how such spices found their way into everyday Byzantine cooking.
Tips: Soaking the chickpeas overnight significantly reduces the cooking time. Cook the cumin briefly in the oil before adding liquid, as this develops its flavour more fully.
Variations: Blend part of the soup for a creamier texture, leaving some chickpeas whole. Add a squeeze of vinegar for extra brightness.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
Nutrition: Per serving (approx.): 260 kcal, 13 g protein, 7 g fat, 38 g carbohydrate.
FAQs:
Q: How did spices like cumin reach Byzantine Constantinople?
A: The city sat at the crossroads of major trade routes connecting Europe and Asia, giving it access to a wide variety of spices from distant lands.
Q: Were chickpeas a common Byzantine food?
A: Yes, chickpeas and other legumes were widely grown and eaten across the empire, valued for their affordability and nutritional value.
- Dried chickpeas, soaked overnight — 400 g (2 cups)
- Onion, chopped — 1
- Olive oil — 2 tbsp
- Ground cumin — 1 tsp
- Water (1.4 litres / 48 fl oz) — 6 cups
- Salt — to taste
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