Lemony Chickpea Soup with Fennel and Sumac

Step 1

If using dry beans, soak in a big bowl of water for 8 to 24 hours.

Step 2

In a large dutch oven, or heavy-bottomed pot, heat oil over medium-high heat.  Add onion and saute 5 minutes, stirring, add fennel, celery and garlic, lower heat to medium and cook 3-4 more minutes until fragrant. Add broth, water, chickpeas, salt, cumin, coriander, optional sumac , bay leaves, and dried thyme.  Cover, bring to a boil, then simmer gently on medium-low for 25-35 minutes, or until chickpeas are tender.

Step 3

Add 2 tablespoons lemon juice and taste. It if tastes bland, it needs salt.  Add the optional chili flakes.

Step 4

Divide among bowls and garnish with olive oil (or zhoug) and a generous amount of fresh herbs.  Serve with pita bread or crusty bread, or ladle over a bowl of cooked grains (like quinoa).