Chickpea Soup

By á-174942

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion diced - (1 cup)
• 4 garlic cloves minced
• 2 cans chickpeas - (15 oz ea) rinsed, drained
• 1 bay leaf
• 1/2 cup roughly-chopped flat-leaf parsley plus
• more for garnish
• 1 1/2 teaspoons salt
• 1/4 cup fresh lemon juice
• Moroccan Spice Oil (see recipe)

Details

Servings 6

Preparation

Step 1

In medium saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion has softened and begins to brown, about 10 minutes.

Add chickpeas, bay leaf, parsley and 4 cups water. Stir well, cover and bring to a boil. Reduce heat, partially cover and simmer, about 15 minutes. Stir in salt.

Remove bay leaf and, working in batches, puree soup in food processor or blender until very creamy. (Do not fill blender more than halfway; hold down blender lid with towel.) Return soup to pot and add lemon juice.

Ladle soup into bowls and drizzle 1/2 teaspoon of Moroccan Spice Oil onto each serving if desired. Sprinkle with chopped parsley.

This recipe yields 6 servings.

Per Serving: 160 Cal; 7g Prot; 4g Total Fat (0 Sat. Fat); 31g Carb.; 0mg Chol; 896mg Sod.; 5g Fiber.