{"id":2268,"date":"2022-11-15T14:46:44","date_gmt":"2022-11-15T14:46:44","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2268"},"modified":"2026-01-01T19:42:40","modified_gmt":"2026-01-01T19:42:40","slug":"chickpea-and-celery-soup-with-chile-garlic-oil","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chickpea-and-celery-soup-with-chile-garlic-oil\/","title":{"rendered":"Chickpea and Celery Soup With Chile-Garlic Oil"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chickpea and Celery Soup With Chile-Garlic Oil<\/span><\/h2>\n
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"You know the soup and salad deal? Well, this is our take on combining the two into one dish."<\/span><\/div>\n
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Servings: <\/span>2<\/span><\/div>\n\n
Author: <\/span>Andy Baraghani, Bon Appetit<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 6<\/span> tablespoons<\/span> extra-virgin olive oil<\/span> divided<\/span><\/li>
  • 1<\/span> red chili<\/span> such as Fresno, seeds removed, finely chopped<\/span><\/li>
  • 3<\/span> garlic cloves<\/span> finely chopped<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • 1<\/span> medium onion<\/span> finely chopped<\/span><\/li>
  • 2<\/span> celery stalks<\/span> finely chopped, plus celery leaves from 1 bunch<\/span><\/li>
  • 4<\/span> cups<\/span> low-sodium chicken stock or broth*<\/span><\/li>
  • 1<\/span> 15.5-ounce can<\/span> chickpeas<\/span> rinsed, drained<\/span><\/li>
  • \u00bd<\/span> cup<\/span> whole-milk Greek yogurt<\/span> room temperature<\/span><\/li>
  • 1<\/span> cup<\/span> cilantro leaves with tender stems<\/span><\/li>
  • 1<\/span> lemon<\/span> halved<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Heat 3 Tbsp. oil in a medium pot over medium. Cook chile and garlic, stirring often, until garlic is golden brown and crisp, 3\u20135 minutes. Transfer to a small bowl (with oil). Season with a pinch of salt; set aside.<\/div><\/li>
    • 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\u20137 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\u2019t take long since the chickpeas are already cooked), about 5 minutes. Season with salt.<\/div><\/li>
    • 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.<\/div><\/li>
    • Divide soup among bowls. Add a dollop of yogurt, then top with cilantro-celery salad and reserved garlic-chile oil.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      *This soup can be made vegetarian by substituting the chicken stock with vegetarian stock.<\/span><\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2265,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,132,697,1712],"tags":[],"class_list":["post-2268","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-soup","category-stove-top","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/11\/chickpea-and-celery-soup-with-chile-garlic-oil.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2268","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2268"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2268\/revisions"}],"predecessor-version":[{"id":2695,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2268\/revisions\/2695"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2265"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2268"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2268"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2268"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}