Description
Delicious and hearty chickpea soup perfect for any meal.
Ingredients
Scale
- 1 cup dry chickpeas, soaked 8-24 hours (or sub 2 14-ounce cans, drained)
- 2 tablespoons olive oil
- 1 white or yellow onion, diced
- 1 extra-large fennel bulb, chopped (about 2 cups)
- 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 (optional)
- 1 teaspoon dried thyme or dill
- 2 bay leaves
- 2–4 tablespoons lemon juice
- Pinch of chili flakes, aleppo or Urfa Biber (Turkish Chili Flakes)
- Garnish: fresh dill or flat-leaf parsley (or both), olive oil or zhoug sauce
Instructions
- If using dry beans, soak in a big bowl of water for 8 to 24 hours.
- In a large Dutch oven or heavy-bottomed pot, heat oil over medium-high heat. Add onion and sauté for 5 minutes, stirring, add fennel, celery, and garlic, lower heat to medium and cook for 3-4 more minutes until fragrant.
- 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.
- Add 2 tablespoons of lemon juice and taste. If it tastes bland, it needs salt. Add the optional chili flakes.
- 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).
Notes
- Ensure chickpeas are fully soaked before cooking for best texture.
- This soup can be made vegan by using vegetable broth.
- Leftovers can be stored in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg