Ingredients
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2 tablespoons olive oil
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5 cloves garlic, minced
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1 teaspoon ground caraway (you can use the whole seeds... but this is a light soup and they will sink to the bottom of the bowl)
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1 teaspoon dried oregano
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2 (14 ounce) cans chickpeas, drained and rinsed (garbanzos)
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2 (14 ounce) cans vegetable broth or 4 cups of your own vegetable broth
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2 cups water
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5 tablespoons fresh lemon juice
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1/3 cup fresh cilantro, chopped
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salt and pepper
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2 jalapeno peppers, minced
Instructions
- In a large saucepan or soup pot, saute the garlic and jalapenos in the olive oil until garlic is lightly golden.
- Add the caraway and oregano and stir in for a couple of minutes.
- Add the chickpeas, broth and water; simmer together over medium heat for about 20 minutes.
- Stir in the lemon juice and cilantro, season to taste with salt and pepper (I like lots of black pepper); simmer for 5 more minutes and serve topped with croutons.