In medium skillet, heat oil over medium heat. Add onions, and cook, stirring often, until softened, about 7 minutes. Add garlic, pepper flakes, cumin, coriander, ginger and cinnamon. Cook, stirring often, until fragrant, 2 to 3 minutes. Stir onion mixture into chickpeas, and simmer until chickpeas are completely tender, about 30 minutes. Remove beans from heat, stir in 1 1/2 teaspoons salt, and let stand 5 minutes.

Remove bay leaf. Transfer half of soup to food processor or blender, and process until smooth. Pour purée back into soup. Add additional water, if necessary, to thin soup. Add lemon juice and more salt if desired. Stir in parsley. Serve hot, garnished with extra parsley.

This recipe yields 6 servings.

Per Serving: 295 Cal; 13g Prot; 9g Total Fat (1 Sat. Fat); 43g Carb.; 0mg Chol; 21mg Sod.; 12g Fiber.

Comments: This is a great soup to savor after spending a day skiing or building a snowman. It's soothing and warming, rather than fiery hot. Half the soup is pureed and half is left chunky to combine the best of both textures. A pressure cooker makes this soup superfast and easy (see variation).

Variation: To make this soup in a pressure cooker, heat oil in pressure cooker. Add onions, and cook, stirring often, over medium-low heat until softened, about 7 minutes. Add garlic, pepper flakes, cumin, coriander, ginger and cinnamon. Cook, stirring often, until fragrant, 2 to 3 minutes. Add chickpeas, bay leaf, saffron and 4 cups water. Bring to a boil. Lock lid in place, and bring to high pressure. Cook over high pressure 25 minutes. Let pressure come down naturally; remove lid, and add 1 1/2 teaspoons salt. Proceed with Step 3, above.

Go to Vegetarian Recipes »