Lemony Chickpea Soup
Ingredients: canned chickpeas, carrots, yellow onion, garlic cloves, fresh dill · 45 min cook time · 450kcal · ₩17,700
Ingredients
2cans canned chickpeas, 200g carrots, 1large yellow onion, 5cloves garlic cloves, 30g fresh dill, 0.33cup long grain white rice, 30ml olive oil, 5g salt, 2tablespoons tomato paste, 2teaspoons dried oregano, 0.5teaspoon coriander, 0.5teaspoon turmeric, 0.5teaspoon red pepper flakes, 2g black pepper, 4cups vegetable broth, 0.5cup creamy plant-based milk (oat milk or light coconut milk), 1large lemon, 0.25cup nutritional yeast, 1tablespoon white miso, 3ounces baby spinach
Instructions
1. Drain and rinse two cans of chickpeas, keeping them separate. One can will be used for the soup base, and the other for the puree.
2. Finely dice the carrots, chop one large yellow onion, and finely chop five garlic cloves. Chop a generous amount of fresh dill.
3. Measure out 1/3 cup of long grain white rice.
4. Heat a Dutch oven or large saucepan over medium-high heat and add a generous amount of olive oil.
5. Add the diced carrots and onions to the hot oil with a couple pinches of salt. Cook for about 10 minutes until soft and slightly browned.
6. While aromatics cook, measure out 2 tablespoons of tomato paste, 2 teaspoons of dried oregano, 1/2 teaspoon of coriander, 1/2 teaspoon of turmeric, and 1/2 teaspoon of red pepper flakes (adjust to desired spice level).
7. Add the finely chopped garlic to the pot and stir frequently for about 2 minutes until fragrant.
8. Add the tomato paste and spice mixture to the pot. Stir well to coat everything nicely. If things get too toasty, deglaze with a splash of water or broth.
9. Add the long grain white rice to the pot and cook for about 1 minute, stirring, to absorb the flavors.
10. Add one can of the reserved chickpeas, a little salt, and pepper. Toss them around to coat with the flavors.
11. Pour in 4 cups of vegetable broth and half of the fresh dill. Bring to a boil, then cover and simmer on low for 15 minutes until the rice is tender.
12. While the soup simmers, prepare the chickpea puree: combine the second can of chickpeas, 1/2 cup creamy plant-based milk, zest of one large lemon, 2 tablespoons lemon juice, salt, pepper, 1/4 cup nutritional yeast, and 1 tablespoon white miso in a blender or food processor.
13. Blend the chickpea puree until smooth.
14. Roughly chop about 3 ounces of baby spinach (or up to 4-5 ounces for more greens).
15. Once the rice is tender, add the chickpea puree to the soup and stir to combine. The soup will become creamier.
16. Add the baby spinach to the soup, turn up the heat slightly, and simmer for 1-2 minutes until the spinach wilts.
17. Add more lemon juice for a bright, light lemony flavor, and the remaining fresh dill. Finish with a few cracks of black pepper.
18. Serve hot, ideally with bread.
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