Hearty and nourishing, this chickpea soup is satisfying enough for a meal. The earthy flavors of the spices are reminiscent of a Middle Eastern dish and are brightened up with lemon juice and an optional topping of mixed herbs.
1 1/2 cups mixed fresh herbs, roughly chopped, optional (NOTE: Try a combo of parsley, cilantro, dill and mint.)
In a large pot on medium, heat oil. Add celery, onion and garlic and sauté until tender, 6 to 8 minutes. Add cumin, coriander, turmeric and cayenne and stir until fragrant, about 30 seconds.
Add chickpeas and stir. Add broth, salt and black pepper; bring to a boil. Reduce to a simmer; cook for 10 to 15 minutes.
Remove 1 to 2 cups soup and purée in an upright blender or in a bowl using an immersion blender. Stir back into pot. (TIP: If using an upright blender, remove plastic stopper in lid and cover with a towel for steam to escape.) Divide among bowls, drizzle with lemon juice and top with herbs.)
Chill Out with Chickpeas: Chickpeas to help relieve stress? Yes! In fact, chickpeas are a good source of tryptophan, an essential amino acid that your body needs to make protein. High-tryptophan foods play a role in boosting your mood, and tryptophan is even used therapeutically to help treat anxiety, depression and sleep disorders.
Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here. Although it's simple to make, the combination of spicy, sweet and acidic flavors results in a satisfying bowl. Warning: the crispy quinoa topping is highly addictive. You might find yourself making it for other soups, too! We love piling this soup high with toppings like avocado, green onions, radishes and a generous squeeze of lime.
The slightly sweet flavor of adzuki beans pairs beautifully with earthy miso and mushrooms in this soup. Take care to dissolve miso into a bit of broth at the end of cooking and add to the soup off the heat. By avoiding boiling the miso, you’ll preserve the beneficial enzymes and bacteria.