Chickpea and Celery Soup with Chili

Steps to make

1. 1

   Prepare chili-garlic oil

   5 min
   

   In a medium pot over medium heat, heat 3 tablespoons of oil and add 1 finely chopped red chili and 3 cloves of finely chopped garlic. Cook, tossing often, for about 3-5 minutes until the garlic is golden and crispy. Set aside in a small bowl with oil and season with a pinch of salt.

2. 2

   Cook onion and celery stalks

   7 min
   

   Wipe the same pot clean and reuse. Over medium heat, heat remaining 3 tablespoons of oil and add 1 finely chopped medium onion and 2 finely chopped celery stalks. Season with a bit of salt and cook, tossing occasionally, for about 5-7 minutes until soft but not browned.

4. 3

   Add stock

   5 min
   

   Raise the heat to medium-high heat and pour in 4 cups of chicken stock. Bring to a boil then reduce heat to a simmer.

5. 4

   Add chickpeas

   5 min
   

   Add 1 can of chickpeas and cook for about 5 minutes until the chickpeas are warm and creamy but not overcooked and mushy. Season with salt to taste.

6. 5

   Season yogurt topping

   1 min
   

   In a small mixing bowl, combine ½ cup of Greek yogurt and a large pinch of salt.

7. 6

   Season cilantro and celery leaves

   1 min
   

   In another mixing bowl, add 1 cup of cilantro leaves, celery leaves from 1 bunch and generous squeezes of lemon juice from 1 lemon then season with salt and toss to mix and coat.

8. 7

   Serve

   3 min
   

   Divide the chickpea and celery soup between 4 serving bowls and top with a dollop of yogurt, then garnish with cilantro-celery salad and reserved garlic-chili oil from step 1.