chickpea and celery soup with chile-garlic oil

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

from Bon Appétit.

ingredients

  • 6 Tablespoons extra-virgin olive oil, divided
  • 1 red chile (such as Fresno), seeds removed, finely chopped
  • 3 garlic cloves, finely chopped
  • Kosher salt
  • 1 medium onion, finely chopped
  • 2 celery stalks, finely chopped, plus celery leaves from 1 bunch
  • 4 cups low-sodium chicken stock or broth
  • 1 15.5-ounce can chickpeas, rinsed, drained
  • ½ cup vegan yogurt, room temperature
  • 1 cup cilantro leaves with tender stems
  • 1 lemon, halved

method

  1. Heat 3 Tbsp. oil in a medium pot over medium. Cook chile and garlic, stirring often, until garlic is golden brown and crisp, 3–5 minutes. Transfer to a small bowl (with oil). Season with a pinch of salt; set aside.
  2. Wipe out pot. Heat remaining 3 Tbsp. oil over medium. Add onion and celery stalks, season with salt, and cook, stirring occasionally, until softened but not browned, 5–7 minutes. Add stock, increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, bring to a simmer, and add chickpeas. Continue to cook until chickpeas are warmed through and creamy but not mushy (this won’t take long since the chickpeas are already cooked), about 5 minutes. Season with salt.
  3. Meanwhile, stir yogurt and a big pinch of salt in a small bowl. Mix cilantro and celery leaves in a medium bowl and squeeze lemon halves over. Season with salt and toss to coat.
  4. Divide soup among bowls. Add a dollop of yogurt, then top with cilantro-celery salad and reserved garlic-chile oil.

makes 2 large bowls.

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