Middle Eastern Chickpea Soup

(From Vegan Fire and Spice - shared with me by my friend, Eleanor) 

Ingredients:

• 1 Tbs olive oil

• 1 large yellow onion, chopped

• 2 large garlic cloves, chopped

• 1 bay leaf

• ½ tsp ground cumin

• ¼ tsp ground coriander

• ⅛ tsp turmeric

• 3 cups vegetable broth

• 3 cups cooked or 2 (15.5 ounce) cans chickpeas, drained and rinsed

• ½ tsp salt

• ¼ tsp cayenne

• 1 or 2 Tbs fresh lemon juice

• 2 Tbs minced parsley

• 2 Tbs minced fresh mint (can use 2 tsp dried)

Directions:

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic. Cover and cook until the onion softens, stirring occasionally, 5 minutes. Stir in the bay leaf, cumin, coriander, and turmeric. Cover and cook 1 minute, stirring occasionally. Add the broth and chickpeas. Cover partially and simmer for 15 minutes. Cool. Discard bay leaf. Add salt, cayenne, lemon juice, parsley and mint.

2. Process the soup in a blender or food processor until smooth. Return the soup to the saucepan.  If the soup is too thick, add a little water. Serve with buttered rice on top (truly necessary, not amazing on its own but great with the buttered rice!)