Ingredients

The following ingredients have 7 Servings
  • 2 tbsp extra virgin olive oil
  • 1 large sweet onion, diced
  • 4 cloves of garlic, minced
  • 1 cup dried chickpeas (soaked overnight with 4 cups of water and 2 tsp baking soda)
  • 1/2 cup wheat berries (soaked overnight together with the chickpeas)
  • 7 cups water
  • 4 celery stalks, chopped
  • 1-28 oz can diced tomatoes
  • 2 bay leaves
  • 1 1/2 tsp sea salt 
  • 1/8 tsp pepper
  • 2 tsp sweet paprika
  • 2tsp cumin
  • 2 tsp turmeric
  • 1 tsp dry thyme
  • 1/8-1/4 tsp Aleppo pepper or red pepper flakes (optional)
  • 2 tbsp freshly squeezed lemon juice
  • 3/4 cup fresh chopped cilantro (you may reserve some fresh cilantro as a garnish to add before serving)

Instruction

  • Remember to soak the chickpeas and wheat berries overnight.  Place them together in a bowl with 4 cups of water and 2 tsp baking soda. See Note 1.
  •  Rinse soaked chickpeas and wheat berries really well and drain them.
  • In a medium soup pot heat, olive oil add onions and garlic. Sauté on medium heat 5-7 minutes or until translucent.
  • Add drained chickpeas, wheat berries, and 4 cups of water and bring to a soft boil for 40 minutes or until the chickpeas are soft.
  • Add another 3 cups of water and the rest of the ingredients except for the lemon and cilantro. Bring to a boil, reduce heat and simmer for 90 minutes.
  • Remove bay leaves. Add the lemon and fresh cilantro, mix well and turn off the heat.
  • Add fresh cilantro as a garnish right before serving the soup (optional)