Chickpeas are a hardy food, but can also can be "light" at the same time. This gives the bean an ability to make one's belly totally satisfied with a "comfort food" feeling without making one ready for a nap after a meal. Chickpeas also work well with many different flavors and Dill is no exception to this rule. The lightness of the Chickpeas and the freshness of the Dill make this a delicious early Spring soup! Especially when the calendar says Spring, but the temps are only 50 degrees, this soup hits the spot in between not to heavy and just right!
½ Cup O’Live A Little’s Dill Infused extra-virgin olive oil, plus more for drizzling
6 stalks Celery, sliced ( if possible, chop up the tender leaves from the center stalks)
1 large Vidalia Onion, chopped
4 Cloves Garlic, finely chopped
1 tsp each ground Cumin
1 tsp ground Allspice
1/4 tsp ground cayenne pepper, or to taste
8 Cups Chickpeas, drained and rinsed
6 - 8 Cups vegetable or chicken broth (add broth to your desired soup “thickness”). Add less than you think you may want. After the some of the soup is pureed more broth can be added to adjust consistency.
Sea salt, to taste
Ground black pepper, to taste
2 lemons, sliced into 5-6 slices each ( seeds removed)
1/2 Cup of chopped Dill
Fresh Mint ( for garnish)
Method of Prep
- In a large pot on medium, heat oil. Add celery, onion, lemons and garlic and sauté until tender, 6 to 8 minutes. Add cumin, allspice and cayenne and stir until fragrant, about 30 seconds.
- Add chickpeas and stir. Add broth, salt and black pepper; bring to a boil. Reduce to a simmer; cook for 10 to 15 minutes.
- Remove lemon rinds and then remove approx. 3 cups soup and purée using an immersion blender. Stir back into pot.
- Divide among bowls, drizzle more Dill Olive Oil and sprinkle with a bit of chopped Dill & Mint.