You’re familiar with the soup and salad deal, right? Well, how about combining the two into one dish? This Chickpea and Celery Soup with Chile-Garlic Oil recipe transforms the ordinary combo of celery, onion, and chickpea into something delicious!
The celery/chickpea soup by itself is kind of boring, BUT with the addition of the garlic-chile oil and salted greek yogurt, it is elevated to the next level. There’s a complexity in the flavors that is really unlike any other soup. I had my doubts at first, but once I had a few spoonfuls, I was a convert.
And the fact that you can make this in about 20 minutes, well, need I say more? As far as ingredients, sometimes there are instances when forced to make substitutions, case in point with the onion. We used up our entire stock of onions during the week, but had shallots on hand. When cooked, they have a similar flavor profile.
Other times, due to personal preferences, you may change the amount of an ingredient, like we did with the chickpeas. The recipe only calls for 15.5 ounces but we purposely bought the larger 19 ounce size, and agreed the soup could stand to have even more of the healthy legumes, also known as garbanzo beans.
Make sure to prep all of your ingredients ahead of time.
My other tweaks included increasing the garlic to five huge cloves (you know how that goes), and extra celery stalk, 2% Greek yogurt, and homemade chicken stock, as opposed to store-bought. If you want to make this vegetarian, use vegetable broth instead. All-in-all, it’s hardy enough to be considered a meal in itself. Slurp up!
Chickpea and Celery Soup with Chile-Garlic Oil
6 tablespoons extra-virgin olive oil, divided
1 red chile (such as Fresno), seeds removed, finely chopped
3 garlic cloves, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped, plus celery leaves from 1 bunch
4 cups chicken stock, preferably homemade
1 15.5-ounce can chickpeas, rinsed, drained
½ cup whole-milk Greek yogurt, room temperature
1 cup cilantro leaves with tender stems
1 lemon, halved
- Heat 3 Tbsp. oil in a medium pot over medium. Cook chile and garlic, stirring often, until garlic is golden brown and crisp, 3–5 minutes. Transfer to a small bowl (with oil). Season with a pinch of salt; set aside.
- Wipe out pot. Heat remaining 3 Tbsp. oil over medium. Add onion and celery stalks, season with salt, and cook, stirring occasionally, until softened but not browned, 5–7 minutes.
- Add stock, increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, bring to a simmer, and add chickpeas. Continue to cook until chickpeas are warmed through and creamy but not mushy (this won’t take long since the chickpeas are already cooked), about 5 minutes. Season with salt.
- Meanwhile, stir yogurt and a big pinch of salt in a small bowl. Mix cilantro and celery leaves in a medium bowl and squeeze lemon halves over. Season with salt and toss to coat.
- Divide soup among bowls. Add a dollop of yogurt, then top with cilantro-celery salad and reserved garlic-chile oil.
Recipe by Andy Baraghani from Bon Appétit Healthy-ish