Careme

Instructions

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1. 1.

   Prepare the vegetables and chickpeas:

   • Peel 12 ounces carrots and cut into 1/4-inch half-moons.
   • Peel and finely dice 4 ounces yellow onion.
   • Peel and mince 3 garlic cloves.
   • Drain and rinse 2 cans (15 ounces each) garbanzo beans.

   Keep the garlic separate from the other vegetables.

2. 2.

   Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the prepared onion and carrots with 3/4 teaspoon fine sea salt. Cook for 7–9 minutes, stirring occasionally, until the onion softens.

3. 3.

   Stir the prepared garlic and the following spices into the vegetables:

   • 2 teaspoons ground cumin
   • 1 teaspoon ground coriander
   • 1/8 teaspoon cayenne pepper, optional

   Cook, stirring, for 30 seconds, just until fragrant.

4. 4.

   Add the prepared chickpeas, 2 cups low-sodium chicken broth, and 1 cup water. Bring to a boil, then reduce to a steady simmer. Cook partially covered for 18–22 minutes, until the carrots are tender.

5. 5.

   While the soup simmers, tear 3 ounces crusty bread into bite-size pieces and divide between two deep bowls. Squeeze 1/2 medium lemon, reserving its juice.

6. 6.

   Mash roughly one-third of the chickpeas against the side of the pot with a sturdy spoon, leaving plenty whole. Stir the mashed chickpeas back into the soup and simmer for 2 minutes to lightly thicken. Turn off the heat and stir in the reserved lemon juice.

7. 7.

   Ladle the hot soup over the bread, dividing the carrots and chickpeas evenly. Let stand for 1 minute so the bread absorbs some broth, then serve.

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