Eat For Eight Bucks: Chickpea Soup And Carrot Salad Recipe

• 2 cups chickpeas, soaked (overnight or
• )
• 4 tablespoons extra virgin olive oil
• 2 onions, diced
• 2 stalks celery, diced
• 1 carrot, diced
• 2 garlic cloves, crushed
• 1 teaspoon salt
• Pinch freshly ground black pepper
• 1 tablespoon ground cumin
• 1 dried red chili pepper, crushed (or a big pinch of chili flakes)
• About 6 cups vegetable stock (made with bouillon powder, if you wish) or water
• 2 tablespoons lemon juice
• 6 lemon wedges and chopped fresh cilantro to garnish (or a sprinkling of roasted cumin and sesame seeds)

1. Drain the chickpeas and put them in a pot with enough cold water to cover. Bring to a boil and them simmer until soft-anywhere from 1 to 2 hours (or more).
2. Towards the end of the cooking time, heat the oil in your soup pot and cook the onions, celery, and carrot over low heat, stirring occasionally, until the vegetables soften and begin to turn golden. Add the garlic, salt, pepper, ground cumin, and crushed chili. Stir for a few minutes, then add the chickpeas and enough chickpea liquid and stock or water to cover the vegetables by about an inch and a half. Simmer for about 30 minutes.
3. Puree the soup. Add more stock or water if it is too thick. Stir in the lemon juice. Taste and season if necessary. Garnish and serve.

chickpeas, extra virgin olive oil, onions, stalks celery, carrot, garlic, salt, freshly ground black pepper, ground cumin, red chili pepper, vegetable stock, lemon juice, lemon wedges

Taken from www.seriouseats.com/recipes/2009/10/eat-for-eight-bucks-chickpea-soup-and-carrot.html?ref=SErelated (may not work)