Rethivia (Greek Chickpea Soup) - Untested

https://granorfarm.com/recipes/revithia-greek-chickpea-and-herb-soup

2 Tbsps. + 1/2 cup olive oil

1/2 tsp cumin seed

1 tsp dried oregano

1 onion, sliced thinly

4 cloves garlic, minced

1/2 cup dry white wine

2 cups dried chickpeas, soaked overnight

8 cups water

5-10 sprigs each dill and parsley

1 lemon, zest and juice

4 oz feta crumbled

In a large soup pot, heat a glug of olive oil over medium heat.

Fry the cumin and oregano until fragrant (very quick).

Add the onions and garlic with a big pinch of salt reducing the heat to medium low.

When the onions are soft, add the white wine and reduce until almost all evaporated.

Add the soaked chickpeas and water.

Bring to a boil, reduce to a simmer and cook until the chickpeas are very tender.

Taste for salt and then lightly mash the soup to make it chunky.

While the soup is cooking, blend the parsley, dill, lemon zest, pinch of salt, and the olive oil in a food processor to make an herby oil.

Just before serving add the lemon juice to the soup, taste and adjust seasoning one more time.

Divvy into bowls, top with the crumbled feta, and the herby oil.