Dandelion Soup with Chickpea

Updated at: Tue, 16 Jan 2024 06:22:43 GMT

Step 1

Place the soaked chickpeas in a large pot and cover with several inches of water, bring to a boil, then reduce to a simmer, add 1/2 tsp salt, cook for 60 minutes or until desired tenderness. (Keep an eye on the water level and add additional water as needed to keep the chickpeas fully covered), When they are fully cooked, drain and reserve the boiling liquid.

Step 2

Roughly chop the dandelion and place in a large bowl. Cover with cold water. Set aside.

Step 3

Back to the large pot, heat the oil over high heat, add the onion, season with a pinch of salt, stir and cover, turn heat to low, cook for 15 minutes or until onions are translucent start to color.

Step 4

Remove the lid, add the garlic, stir for 30 seconds, add the well drained the chopped dandelion, let it cook for a minute undisturbed, then stir gently until wilted, about 1-2 minutes, then add the chickpeas and their cooking liquid (8 cups of cooking liquid plus water), season with cumin and freshly cracked pepper, let simmer 25-30 minutes, taste adjust salt to taste.

Step 5

Ladle soup into bowls, crack pepper over top, serve with lemon wedges and toasted bread.

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