Made garbanzo bean soup, courtesy of Oh She Glows.
1 tbsp extra virgin olive oil
1 medium onion, finely chopped (made 1 cup)
1 tbsp fresh lemon juice, plus reserve the rest for garnish
Two 15 oz cans of chickpeas (about 3-4 cups), drained and rinsed
1 cup vegetable stock (I used full-sodium) (I used Penzeys vegetable soup base)
1 cup water
1 tbsp tahini (probably optional) (I didn't use this)
2 cloves garlic, minced (used 4)
2 large bay leaves
1 tsp. ground cumin
1/2 tsp. kosher salt, or more to taste (used sea salt)
Fresh ground black pepper to taste
Olive oil + paprika + lemon juice + lemon zest, to garnish before serving (also added fleur de sel)
Directions:
1. In a large skillet, add in 1 tbsp of extra virgin olive oil. Add in the 1 cup of chopped onion and heat over medium for several minutes, stirring often. After a few minutes, add in the minced garlic and stir. Reduce heat to low if necessary to avoid burning.
2. After about 6-8 minutes of cooking the onion and garlic, add in 1 tsp cumin, 1/2 tsp kosher salt, 2 bay leaves, black pepper, and 1 tbsp fresh lemon juice. Stir well and continue to cook over low-medium heat for another 4-5 minutes.
3. Now add in the 1 cup of vegetable broth (full sodium), 1 cup water, 1 tbsp tahini, and 2 cans of drained and rinsed chickpeas. Stir well and bring to a boil. Once it boils, reduce heat to simmer for another 5-7 minutes or so.
4. After simmering, remove from heat and let stand for a couple minutes to cool down slightly. REMOVE BAY LEAVES. Carefully pour the soup mixture into a blender and blend until smooth. Be careful not to burn yourself if it splatters! (I used my roommate's immersion blender and left some chickpeas and onions whole to add texture).
5. Pour into two bowls and garnish with lemon zest (forgot to do this), additional lemon juice, olive oil, and paprika. Serve immediately. Makes 3.5 cups.
