Soothing Garlic Chickpea Soup
- 2 cups chickpeas, raw, or can substitute cooked
- 1 small onion, peeled and left whole
- 5 cups water
- 1/2 tbsp salt, kosher; more or less to taste
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup tomatoes, crushed
- 1 lime, juiced
- fresh herbs, fresh chopped parsley and cilantro
- jalapeno pepper, or green chile; chopped
- red pepper flakes
- First of all, cook your chickpeas with a whole onion, peeled. If you have an instant pot, slow cooker, pressure cooker, any of those work fabulously! If not, you can cook the chickpeas on your good old stove. The onion here adds a nice depth of flavor to the chickpeas, but not a strong one. So it’s important to leave the onion whole—not sliced or chopped.
- Once the chickpeas are cooked, you’ll drain them and save the water. In the same pot, you’ll sauté plenty of garlic in some olive oil, add in fresh grated tomatoes or crushed canned tomatoes, some cumin and the chickpea water. Finally, you’ll add the chickpeas and let them simmer in this garlic tomato broth for at least half an hour.
- Now for the final dress up: Squirt in some lime juice, throw in some fresh chopped parsley and cilantro, and finish off with some chopped green chili or jalapeños.