Spicy Chickpea Soup with Garlic Oil

Ingredients

Estimated total cost: €5.91 · €1.48/serving

• 6 tablespoons of premium extra-virgin olive oil, dividedEst. price €0.60–€1.20
• 1 red chile pepper (such as Fresno), deseeded and finely minced (wear gloves when handling hot peppers)Est. price €0.15–€0.40
• 3 fresh garlic cloves, finely chopped (press garlic with the flat side of the knife to release more flavor)Est. price €0.10–€0.25
• Kosher salt, to tasteEst. price €0.01–€0.05
• 1 medium yellow onion, finely dicedEst. price €0.40–€0.80
• 2 stalks of crisp celery, finely chopped, along with the delicate leaves from 1 bunch (reserve leaves for garnish)Est. price €0.30–€0.60
• 4 cups of high-quality low-sodium chicken stock or broth (homemade stock yields the best flavor)Est. price €1.20–€2.40
• 1 15.5-ounce can of chickpeas, thoroughly rinsed and drainedEst. price €0.80–€1.50
• 1 cup of whole-milk Greek yogurt, at room temperature (for a creamier texture, whisk yogurt before adding to the dish)Est. price €1.50–€2.50
• 1 cup of fresh cilantro leaves with tender stems, roughly choppedEst. price €0.50–€1.00

Steps

1. 1

   Begin by heating 3 tablespoons of oil in a medium pot over medium heat. Add the chile and garlic, stirring frequently, until the garlic turns golden brown and becomes crisp, which should take around 3 to 5 minutes. Once ready, transfer the mixture to a small bowl along with the oil. Season it with a pinch of salt and set it aside for later use.

2. 2

   Clean the pot with a paper towel. Heat the 3 tablespoons of remaining oil over medium heat. Put in the chopped onion and celery stalks, season with salt, and cook while stirring occasionally until they become soft, which should take around 5 to 7 minutes. Pour in the stock, increase the heat to medium-high, and let it come to a boil. Lower the heat to medium-low, allowing it to simmer gently before adding the chickpeas. Cook until the chickpeas are heated through and have a creamy consistency without turning mushy; this should only take about 5 minutes as the chickpeas are already cooked. Adjust seasoning with salt as needed before serving.

3. 3

   In a small bowl, combine yogurt with a generous pinch of salt. In a separate medium bowl, mix together cilantro and celery leaves. Squeeze lemon halves over the herbs and season with salt before tossing to ensure even coating.

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• Cultural note

  Chickpea-based dishes are popular in Mediterranean and Middle Eastern cuisines, where they are a staple ingredient. The use of garlic oil adds depth of flavor and is a common technique in Italian cooking. The combination of spices and herbs reflects a fusion of various culinary traditions.

• Seasonal note

  This Spicy Chickpea Soup with Garlic Oil is perfect for the fall and winter seasons when fresh garlic, onions, and chile peppers are readily available. Cilantro and lemon can also add a refreshing touch during the spring and summer months.

• Health note

  This soup is a good source of plant-based protein from chickpeas and Greek yogurt, which also contributes to its creamy texture. It is high in fiber, vitamins A and C, and zinc, making it a nutritious and filling meal option. However, it is important to watch the sodium content due to the chicken stock and added salt.