Lemon chickpea soup

Ingredients

Instructions

1. Rinse the rice. Add the rice to a fine-mesh sieve and rinse until the water runs mostly clear, then drain.
2. Split the chickpeas. Drain and rinse one can of chickpeas and set it aside. Drain and rinse the second can and place it in a food processor or small blender for the puree.
3. Sauté the vegetables. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the carrots and onion with a few pinches of salt and cook, stirring occasionally, for about 10 minutes until softened and lightly browned.
4. Bloom the aromatics. Add the garlic and cook for 2 minutes, then stir in the tomato paste, oregano, coriander, turmeric, and red pepper flakes. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens a bit.
5. Start the soup. Add the rice and toss to coat for 1 minute. Stir in the reserved can of chickpeas, 1/4 teaspoon salt, and black pepper. Pour in the broth and half the dill, then bring to a boil.
6. Simmer. Lower the heat, cover, and simmer for about 15 minutes, stirring once or twice, until the rice is tender.
7. Make the chickpea puree. While the soup simmers, roughly chop the spinach. Blend the other can of chickpeas with the plant milk, lemon zest, 2 tablespoons lemon juice, nutritional yeast, miso, 1 teaspoon salt, and pepper until smooth and creamy.
8. Finish the soup. Stir the chickpea puree into the soup, then add the chopped spinach. Simmer for 1 to 2 minutes, until the soup thickens slightly and the greens wilt.
9. Brighten and serve. Off the heat, stir in the remaining dill and 1 tablespoon lemon juice. Taste and add more salt, pepper, or lemon juice as needed. Ladle into bowls and finish with a drizzle of olive oil if you like.