Chickpea Soup

1. 1

   In medium saucepan, heat oil over medium heat.

2. 2

   Add onion and garlic and cook, stirring often, until onion has softened and begins to brown, about 10 minutes.

3. 3

   Add chickpeas, bay leaf, parsley and 4 cups water.

4. 4

   Stir well, cover and bring to a boil.

5. 5

   Reduce heat, partially cover and simmer, about 15 minutes.

6. 6

   Stir in salt.

7. 7

   Remove bay leaf and, working in batches, puree soup in food processor or blender until very creamy.

8. 8

   (Do not fill blender more than halfway; hold down blender lid with towel.)

9. 9

   Return soup to pot and add lemon juice.

10. 10

    Ladle soup into bowls and drizzle 1/2 teaspoon of Moroccan Spice Oil onto each serving if desired.

11. 11

    Sprinkle with chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.