Lemony Chickpea Soup
Ingredients
The soup base
-
1
cup
dry chickpeas, soaked 8-24 hours (or 2 14-ounce cans, drained)
-
2
tablespoons
olive oil
-
1
large
yellow onion, diced
-
1
extra-large
fennel bulb, chopped (about 2 cups)
-
1
cup
celery, chopped
-
4
cloves
garlic, rough chopped
-
4
cups
vegetable broth
-
2
cups
water
-
1–2
teaspoons
kosher salt
-
2
teaspoons
cumin
-
2
teaspoons
coriander
-
2
teaspoons
sumac (optional)
-
1
teaspoon
dried thyme or dill
-
2
leaves
bay leaves
Finishing touches
-
2–4
tablespoons
lemon juice
-
a pinch
chili flakes, aleppo or Urfa Biber (Turkish chili flakes)
-
to taste
fresh dill or flat-leaf parsley (or both), olive oil or zhoug sauce
Instructions
- Soak dry chickpeas in water for 8 to 24 hours.
- Heat olive oil in a large pot over medium-high heat, then sauté onions for 5 minutes.
- Add fennel, celery, and garlic, then sauté for another 3-4 minutes until fragrant.
- Add broth, water, chickpeas, salt, cumin, coriander, optional sumac, bay leaves, and thyme. Cover and bring to a boil, then simmer for 25-35 minutes until chickpeas are tender.
- Remove the lid, add lemon juice, and adjust salt to taste. Add optional chili flakes.
- Divide soup among bowls and garnish with olive oil or zhoug and fresh herbs.
Nutrition Facts (estimated)
Servings
4-6
Calories
244
Total fat
8.4g
Total carbohydrates
35.3g
Total protein
9.7g
Sodium
507.6mg
Cholesterol
0mg
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