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Ingredients
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 med onion diced - (1 c.)
- 4 x garlic cloves chopped
- 2 can chickpeas - (15 ounce ea) rinsed, liquid removed
- 1 x bay leaf
- 1/2 c. roughly-minced flat-leaf parsley plus more for garnish
- 1 1/2 tsp salt
- 1/4 c. fresh lemon juice Moroccan Spice Oil (see recipe)
Directions
- In medium saucepan, heat oil over medium heat. Add in onion and garlic and cook, stirring often, till onion has softened and begins to brown, about 10 min.
- Add in chickpeas, bay leaf, parsley and 4 c. water. Stir well, cover and bring to a boil. Reduce heat, partially cover and simmer, about 15 min. Stir in salt.
- Remove bay leaf and, working in batches, puree soup in food processor or possibly blender till very creamy. (Don't fill blender more than halfway; hold down blender lid with towel.) Return soup to pot and add in lemon juice.
- Ladle soup into bowls and drizzle 1/2 tsp. of Moroccan Spice Oil onto each serving if you like. Sprinkle with minced parsley.
- This recipe yields 6 servings.
- Comments: Serve with mesclun salad and your favorite dressing. Accompany it with a crusty baguette or possibly flatbread.
- Description: "This soup is a centerpiece unto itself or possibly it can be an elegant starter for a more elaborate meal."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 6 servings | |
| Calories 210 | |
| Calories from Fat 35 | 17% |
| Total Fat 4.04g | 5% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1031mg | 43% |
| Potassium 293mg | 8% |
| Total Carbs 36.53g | 10% |
| Dietary Fiber 7.1g | 24% |
| Sugars 0.72g | 0% |
| Protein 7.77g | 12% |
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