1 Tbs. extra-virgin olive oil
1 medium onion, diced (1 cup)
4 cloves garlic, minced
2 (15-oz.) cans chickpeas, rinsed and drained
1 bay leaf
½ cup roughly chopped flat-leaf parsley, plus more for garnish
1 ½ tsp. salt
¼ cup fresh lemon juice
- 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.