This soup is hearty and filling but tastes light and bright with the herbs and lemon. Erin Stanley made a version for one of our Taste of Granor Dinners in February 2023 introducing us all to a new combination.
Ingredients
1/2 tsp cumin seed
1 tsp dried oregano
1 onion, sliced thinly
4 cloves garlic, minced
1/2 cup dry white wine
2 cups dried chickpeas, soaked overnight
8 cups water
5-10 sprigs each dill and parsley
1/2 cup olive oil
1 lemon, zest and juice
4 oz feta crumbled
Method
In a large soup pot, heat a glug of olive oil over medium heat
Briefly fry the cumin and oregano
Add the onions and garlic with a big pinch of salt reducing the heat to medium low
When the onions are soft, add the white wine and reduce until almost dry
Add the soaked chickpeas and water
Bring to a boil, reduce to a simmer and cook until the chickpeas are very tender
Taste for salt and then lightly blitz the soup with an immersion blender to make it chunky
While the soup is cooking, blend the parsley, dill, lemon zest, pinch of salt, and the olive oil in a food processor to make an herby oil
Just before serving add the lemon juice to the soup, taste and adjust seasoning one more time
Divvy into bowls, top with the crumbled feta, and the herby oil