Recipe by Julie B's Hive
An 8-hour soaking time is needed but if you enjoy something different this just may be it. Garlic and warm spices add so much to this substantial soup. From Ethnic Cuisine.
- 8 tablespoons olive oil
- 12 garlic cloves, very finely chopped
- 3 cups chickpeas (soaked overnight in cold water to cover and drained well)
- 2 1⁄2 quarts water
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 2 carrots, very finely chopped
- 2 onions, very finely chopped
- 6 celery ribs, very finely chopped
- 1 lemon, juice of
- 4 tablespoons chopped fresh cilantro, plus extra for garnish
- salt and pepper
Directions See How It's Made
- Heat 4 tablespoons of the oil in a large heavy-bottom soup pan. Add garlic and cook for 2 minutes. Add the drained chickpeas, water, cumin and coriander. Bring to boiling, then reduce heat and simmer for 2 1/2 hours or until tender.
- Meanwhile, heat remaining oil in a separate pan. Add the vegetables, cover and cook over medium heat, stirring frequently, for 20 minutes.
- Stir the vegetable mixture into the chickpeas. Transfer half the soup to a food processor or blender and process until smooth. Return the purée to the pan, then add half the lemon juice. Taste and adjust lemon juice. Season with S&P. Heat through. Ladle into warm bowls and sprinkle with the chopped fresh cilantro and garnish with cilantro sprigs.