This soup is a centerpiece unto itself or it can be an elegant starter for a more elaborate meal. Meal Plan: Serve with mesclun salad and your favorite dressing. Accompany it with a crusty baguette or flatbread.
- 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
- 1/2 cup roughly chopped flat-leaf parsley, plus more for garnish
- 1 1/2 tsp. salt
- 1/4 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.
- Calories: 160
- Carbohydrate Content: 31 g
- Fat Content: 4 g
- Fiber Content: 5 g
- Protein Content: 7 g
- Sodium Content: 896 mg