Ingredients
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1 cup dried chickpeas (or 2 cans, drained and rinsed) dried chickpeas1 cup dried chickpeas (or 2 cans, drained and rinsed)
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1 medium onion, finely diced onion1 medium onion, finely diced
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3 garlic cloves, minced garlic3 garlic cloves, minced
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1 large carrot, diced carrot1 large carrot, diced
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1 celery stalk, diced celery1 celery stalk, diced
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1 small Yukon gold potato, peeled and diced yukon gold potato1 small Yukon gold potato, peeled and diced
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5 cups vegetable broth vegetable broth5 cups vegetable broth
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1 preserved lemon, pulp removed, peel finely chopped preserved lemon1 preserved lemon, pulp removed, peel finely chopped
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1 teaspoon ground turmeric turmeric1 teaspoon ground turmeric
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1 teaspoon ground cumin cumin1 teaspoon ground cumin
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1/2 teaspoon ground coriander coriander1/2 teaspoon ground coriander
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1/4 teaspoon ground black pepper black pepper1/4 teaspoon ground black pepper
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1/4 teaspoon smoked paprika smoked paprika1/4 teaspoon smoked paprika
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Pinch of cayenne (optional, for spice) cayennePinch of cayenne (optional, for spice)
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Juice and zest of 1 lemon lemonJuice and zest of 1 lemon
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1/2 cup fresh dill, chopped (plus more for garnish) dill1/2 cup fresh dill, chopped (plus more for garnish)
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Sea salt, to taste sea saltSea salt, to taste
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2 tablespoons chopped fresh parsley (for garnish) parsley2 tablespoons chopped fresh parsley (for garnish)
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Lemon wedges (for serving) lemonLemon wedges (for serving)
Directions
This soup is best served hot and fresh, with a generous squeeze of lemon at the table. Pair with warm whole wheat pita or a simple cucumber-tomato salad for a complete meal. Preserved lemon gives the soup a uniquely Middle Eastern flavor. If unavailable, use lemon zest and a splash of extra lemon juice.
Steps
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1
Done
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If using dried chickpeas, soak overnight and cook until tender. Drain and set aside. |
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2
Done
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In a large soup pot, sauté onion, garlic, carrot, and celery with a splash of vegetable broth over medium heat until softened, about 5 minutes. |
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3
Done
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Add potato, turmeric, cumin, coriander, black pepper, smoked paprika, and cayenne (if using). Stir for 1-2 minutes until aromatic. |
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4
Done
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Add chickpeas, remaining vegetable broth, and bring to a simmer. Cook for 15-20 minutes (or until potatoes are soft). |
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5
Done
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Stir in preserved lemon peel, lemon juice, lemon zest, and fresh dill. Simmer gently for 3-4 minutes. |
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6
Done
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Taste and season with sea salt. |
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7
Done
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Serve hot, garnished with parsley, extra dill, and lemon wedges. |
