A hearty and flavorful soup featuring chickpeas and tomatoes, enhanced with aromatic spices.
Heat the olive oil in a large pot over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the soup.
Add the chopped onion and celery to the pot and sauté until softened, about 8 minutes.
Stir occasionally to prevent the vegetables from sticking to the pot.
Stir in the ground cumin and minced garlic, cooking for 1 minute until fragrant.
Cooking the spices briefly releases their aromatic oils, enhancing the flavor.
Pour in the canned tomatoes and chickpeas, along with 2 cups of water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
For a thicker soup, mash some of the chickpeas with the back of a spoon.
Squeeze the juice of the lemon into the soup and stir well.
Adding lemon juice brightens the flavors of the soup.
Chop the fresh coriander and sprinkle it over the soup before serving.
Use fresh herbs for the best flavor and presentation.
Serve the soup hot with a side of flatbread or your favorite accompaniment.
Serving the soup with warm bread enhances the meal experience.
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