Ingredients

The following ingredients have 5 Servings
  • 1 cup dry chickpeas, soaked 8-24 hours (or sub 2 14-ounce cans, drained)
  • 2 tablespoons olive oil
  • 1 white or yellow onion, diced.
  • 1 extra-large fennel bulb,chopped ( about 2 cups)
  • 1 cup celery, chopped
  • 4 garlic cloves, rough chopped
  • 4 cups veggie broth
  • 2 cups water
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 2 teaspoons sumac (optional)
  • 1 teaspoon dried thyme or dill
  • 2 bay leaves
  • —–
  • 2-4 tablespoons lemon juice
  • Pinch of  chili flakes, aleppo or Urfa Biber (Turkish Chili Flakes)
  • Garnish: fresh dill or flat-leaf parsley ( or both- even better), olive oil or zhoug sauce.

Instruction

  • If using dry beans, soak in a big bowl of water for 8 to 24 hours.
  • In a large dutch oven, or heavy-bottomed pot, heat oil over medium-high heat.  Add onion and saute 5 minutes, stirring, add fennel, celery and garlic, lower heat to medium and cook 3-4 more minutes until fragrant. Add broth, water, chickpeas, salt, cumin, coriander, optional sumac , bay leaves, and dried thyme.  Cover, bring to a boil, then simmer gently on medium-low for 25-35 minutes, or until chickpeas are tender.
  • Add 2 tablespoons lemon juice and taste. It if tastes bland, it needs salt.  Add the optional chili flakes.
  • Divide among bowls and garnish with olive oil (or zhoug) and a generous amount of fresh herbs.  Serve with pita bread or crusty bread, or ladle over a bowl of cooked grains (like quinoa).