Greek Chickpea Stew

Light but satisfying! The spices and lemon sing out from the warm background of chickpeas and vegetables. Can be made with bone broth or vegetable broth.

Ingredients:

• 5 cans of chickpeas (garbanzo beans)
• 2 medium to large carrots
• 2 stems of celery
• 1 large red or yellow onion
• 1 tsp minced garlic
• 2 lemons
• 2 sprigs fresh rosemary
• 2 tbsp dried thyme
• 1 quart plus 1 cup bone or vegetable broth
• 5 tbsp extra virgin olive oil
• Salt and pepper to taste
• Small bunch of fresh dill

Equipment:

• Soup pot
• Knife
• Zester
• Measuring cups and spoons
• Can opener
• Food processor

How to:

Assemble your ingredients. Open and drain the beans. Set aside. Place the soup pot over high heat and oil with about 1 tbsp olive oil. Chop the carrots, celery and onion and add to the pot along with the garlic, stirring and cooking until caramelized, about 6 minutes. Add the broth, then zest both lemons into the pot. Add the rosemary and thyme. Add the beans.

Cover and bring to a boil, then simmer for about 30 minutes. Remove from heat. Take about 1cup of beans and vegetables from the pot and place in the food processor. Quarter the lemons and squeeze the juice into the food processor. Add 5 tbsp of olive oil and salt and pepper. Pulse until very smooth and scrape back into the pot. Stir well. Warm before serving. Ladle into bowls and garnish with snips of fresh dill. May also garnish with a drizzle of olive and/or crumbles of feta cheese.