Lemony Chickpea Soup
Lemony Chickpea Soup
Ingredients
- 1 cup dry chickpeas, soaked 8-24 hours
- 2 tablespoons olive oil
- 1 white or yellow onion, diced.
- 1 extra-large fennel bulb,chopped
- 1 cup celery, chopped
- 4 garlic cloves, rough chopped
- 4 cups veggie broth
- 2 cups water
- 1–2 teaspoons kosher salt
- 2 teaspoons cumin
- 2 teaspoons coriander
- 2 teaspoons sumac
- 1 teaspoon dried thyme or dill
- 2 bay leaves
- 2–4 tablespoons lemon juice
- Pinch of chili flakes, aleppo or Urfa Biber
- Garnish: fresh dill or flat-leaf parsley, olive oil or zhoug sauce.
- Serve with pita bread, crusty bread or serve over cooked grains. All optional.
Instructions
- 1
If using dry beans, soak in a big bowl of water for 8 to 24 hours.
8 min - 2
In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Add onion and saute 5 minutes, stirring, add fennel, celery and garlic, lower heat to medium and cook 3-4 more minutes until fragrant.
5 min - 3
Add broth, water, chickpeas, salt, cumin, coriander, optional sumac, bay leaves, and dried thyme. Cover, bring to a boil, then simmer gently on medium-low for 25-35 minutes, or until chickpeas are tender.
25 min - 4
Add 2 tablespoons of lemon juice and taste. If it tastes bland, it needs salt. Add the optional chili flakes.
- 5
Divide among bowls and garnish with olive oil (or zhoug) and a generous amount of fresh herbs. Serve with pita bread or crusty bread, or ladle over a bowl of cooked grains (like quinoa).
Nutrition
Per serving
