Greek Style Chickpea Soup

• 1/2 cup Greek Olive oil
• 2 medium onions, diced.
• 4 cloves garlic, minced.
• 2 ribs celery, diced.
• 2 carrots, peeled, diced.
• 1 2 russet potato (medium),peeled, diced.
• 2 15 oz cans chickpeas, drained, rinsed.
• 1 15 oz can San Marzano tomatoes, crushed.
• 1 quart good stock, Vegetable or chicken.
• 1 teaspoon smoked paprika
• 1 teaspoon cracked ground pepper
• 2 teaspoons kosher salt
• 2 teaspoons dried oregano, preferably Greek
• 2 tablespoons Fresh dill
• 2 tablespoons Fresh parsley
• Pinch of red pepper flakes
• 2 cups Water
• 1 lemon, cut into wedges

1. Pour half the oil into a dutch oven or whatever vessel you cook your soup in, over medium heat, when oil is starting to bubble, add onions,red pepper flakes and garlic.
2. Caramelize over medium low heat 30 minutes or until soft, golden, and sweet.
3. Add carrots, celery, stir. Add chickpeas,potato, tomatoes, water, oregano, paprika, salt, pepper and stock.
4. Turn heat to medium high, when the soup begins to simmer, turn heat to low and cook 1 hr.
5. add fresh parsley and dill, drizzle remaining oil over the top of each serving and serve with lemon wedges. I like to blend mine with a emulsion blender, making sure to leave some texture, this leaves the soup with a velvety finish. I served mine with Chevre smeared baguette slices, but you can choose your own breadventure.

olive oil, onions, garlic, celery, carrots, russet potato, chickpeas, tomatoes, stock, paprika, cracked ground pepper, kosher salt, oregano, fresh dill, fresh parsley, red pepper, water, lemon

Taken from food52.com/recipes/27574-greek-style-chickpea-soup (may not work)