Creamy Mediterranean Chick Pea Soup from Joy E. Stock and Angie Brenner

This Creamy Mediterranean Chickpea Soup with Preserved Lemon and Spinach from Angie Brenner and Joy E. Stocke is packed with fiber and plant-based protein. It’s no wonder chickpeas are a staple of the Mediterranean diet. Making this soup will fill your kitchen with the fragrant dreams of faraway places as the wonderful smell of all the spices dance in the air.

Serves 4 – 6

2 tablespoons butter

2 tablespoons olive oil, divided

½ cup coarsely chopped onion

½ cup coarsely chopped celery

½ teaspoon Aleppo pepper

½ teaspoon sweet paprika

½ teaspoon dried mint

¼ teaspoon ground cumin

1 cup peeled, seeded, chopped tomatoes, or 1 15-ounce can diced tomatoes

1 quart vegetable, chicken, or meat stock

¾ cup diced carrots

¾ cup diced potatoes

2 cups cooked chickpeas, drained, ½ cup reserved for garnish

1 – 2 teaspoons salt, use less if broth is salted

1 teaspoon ground black pepper

3 cups rinsed, medium chopped fresh spinach

1 tablespoon finely chopped preserved lemon including pulp, or 1 teaspoon lemon zest

1 tablespoon julienned mint

1 tablespoon finely chopped parsley

6 lemon wedges for serving

In a large, heavy soup pot, melt the butter with the olive oil over medium heat. Add the onions and celery and cook until softened, 3 – 4 minutes.

Stir in the Aleppo pepper, paprika, mint, and cumin until the spices release their fragrance. Add the tomatoes and the broth and bring to a rapid boil. Reduce the heat to a simmer and add the carrots, potatoes, 1½ cups chickpeas, salt, and pepper. Simmer covered for

15 – 20 minutes until the vegetables are tender.

While the soup simmers, in a medium sauté pan warm 1tablespoon olive oil over medium heat. Add the spinach. Stir until the spinach wilts, 1 -2 minutes. Set aside.

When vegetables are tender turn off the heat and puree the soup with an immersion blender. If using a food processor, let the soup cooll slightly.  Working in batches, puree the soup until creamy. Return the soup to the pot and bring to a simmer.

Stir in the preserved lemon. When incorporated, add spinach. Adjust seasoning as needed.

Spoon into individual bowls. Top each serving with a few reserved chickpeas and a sprinkling of mint and parsley. Serve with a lemon wedge.

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