Name: Chickpea and Celery Soup With Chile-Garlic Oil
Yield: 2 servings
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 1 red chile (such as Fresno), seeds removed, finely chopped; 3 garlic cloves, finely chopped; Kosher salt; 1 medium onion, finely chopped; 2 celery stalks, finely chopped, plus celery leaves from 1 bunch; 4 cups low-sodium chicken stock or broth; 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

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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Recipe information

Yield
2 servings

Ingredients

6 tablespoons extra-virgin olive oil, divided

1 red chile (such as Fresno), seeds removed, finely chopped

3 garlic cloves, finely chopped

Kosher salt

1 medium onion, finely chopped

2 celery stalks, finely chopped, plus celery leaves from 1 bunch

4 cups low-sodium chicken stock or broth

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

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide soup among bowls. Add a dollop of yogurt, then top with cilantro-celery salad and reserved garlic-chile oil.

TagsSoup Soup/Stew Stock Chickpea Bean and Legume Vegetable Celery Fresno Chile Chile Garlic Root Vegetable Quick Easy One-Pot Meals Weeknight Meals Gluten Free Nut Free Healthyish Simmer Lunch Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes