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Lemony Garlic Roasted Chickpea Soup

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Lemony Garlic Roasted Chickpea Soup is a vibrant, flavorful, and nourishing soup combining roasted chickpeas and garlic with bright lemon zest for a comforting and refreshing meal.

Ingredients

  1. 1 can (15 oz) chickpeas, drained and rinsed
  2. 1 head garlic
  3. 2 tablespoons olive oil
  4. 1 medium onion, diced
  5. 4 cups vegetable broth
  6. Juice and zest of 1 lemon
  7. 1 teaspoon ground cumin
  8. Salt and pepper to taste
  9. Fresh parsley or cilantro for garnish

Instructions

Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 30-35 minutes until soft.

  1. Toss chickpeas with remaining olive oil, salt, pepper, and cumin. Spread on baking sheet and roast for 20-25 minutes until crispy.
  2. Heat a little olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  3. Pour in vegetable broth and add lemon zest. Bring to a simmer.
  4. Squeeze roasted garlic cloves out of skins and add to pot with roasted chickpeas (reserve some chickpeas for garnish). Simmer for 5 minutes.
  5. Use immersion blender to puree soup to desired consistency.
  6. Stir in fresh lemon juice and adjust salt and pepper to taste.
  7. Ladle soup into bowls and garnish with reserved roasted chickpeas and fresh herbs.

Notes

  1. Stir in spinach or kale during last few minutes for greens.
  2. Add red pepper flakes or hot sauce for spice.
  3. Stir in coconut milk or cream for creamier texture.
  4. Use dill or thyme for varied herb flavors.
  5. Store leftovers in airtight container in fridge up to 3 days; freeze up to 2 months.
  6. Reheat gently on stovetop or microwave.

Nutrition

Find it online: https://thefamilycooking.com/lemony-garlic-roasted-chickpea-soup/