A hearty and flavorful soup featuring chickpeas and a medley of vegetables, enhanced with aromatic spices.
Heat the olive oil in a large soup pot over medium heat.
Using extra virgin olive oil adds a rich flavor to the soup.
Add the chopped garlic and sauté until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the chopped onion, carrot, and celery, and cook until softened.
Cut the vegetables into uniform pieces for even cooking.
Stir in the cumin and coriander, cooking for another minute to release their aroma.
Toasting the spices enhances their flavor.
Add the chickpeas and enough water to cover the ingredients. Bring to a boil, then reduce to a simmer.
Simmering allows the flavors to meld together.
Blend half of the soup until smooth, then return it to the pot.
Blending part of the soup creates a creamy texture without adding dairy.
Stir in the lemon juice and chopped cilantro, then season with salt and pepper to taste.
Adding lemon juice at the end brightens the flavors.
Serve hot, garnished with additional cilantro if desired.
Serve with a slice of crusty bread for a complete meal.
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