Puree of Chickpea Soup

• 1/2 pound chickpeas (about 1 1/8 cups), washed and picked over
• 2 tablespoons extra virgin olive oil
• 1/2 medium size red onion, chopped
• 2 to 3 large garlic cloves, green shoots removed, minced
• 1 teaspoon cumin seeds, ground
• 1/2 teaspoon coriander seeds, ground
• Salt to taste
• 2 tablespoons freshly squeezed lemon juice, plus additional for drizzling
• Chopped fresh mint for garnish

1. Soak the chickpeas in 1 quart water for six hours or overnight.
2. Drain.
3. Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven.
4. Add the onion.
5. Cook, stirring, until tender, about five minutes.
6. Stir in the garlic, spices and a generous pinch of salt.
7. Cook, stirring, for about a minute, until the mixture is fragrant.
8. Add the chickpeas and 6 cups water.
9. Bring to a boil, reduce the heat and simmer one hour.
10. Add salt to taste (about 1 teaspoon) and continue to simmer for another 30 minutes to an hour.
11. The beans should be very tender.
12. Puree the soup in a blender (in small batches, covering the top with a dish towel to avoid hot splashes) or with an immersion blender until smooth.
13. Put through a strainer for a very smooth texture, pushing it through with the bottom of a ladle or a spatula.
14. Return to the pot, and heat through, stirring the bottom and sides of the pot so that the puree doesnt stick.
15. Stir in the remaining tablespoon of olive oil and the lemon juice.
16. Taste and adjust seasonings.
17. Serve, garnishing each bowl with a few drops of olive oil or lemon juice if desired and a sprinkle of chopped fresh mint.

chickpeas, extra virgin olive oil, red onion, garlic, cumin seeds, coriander seeds, salt, freshly squeezed lemon juice, fresh mint

Taken from cooking.nytimes.com/recipes/1012859 (may not work)