Garbanzo bean soup

1 tbsp extra virgin olive oil
1 medium onion, finely chopped (made 1 cup)
1 tbsp fresh lemon juice, plus reserve the rest for garnish
Two 15 oz cans of chickpeas (about 3-4 cups), drained and rinsed
1 cup chicken broth
1 cup water
1 tbsp tahini
2 cloves garlic, minced
2 large bay leaves
1 tsp. ground cumin
1/2 tsp. kosher salt, or more to taste
Fresh ground black pepper to taste
Olive oil + paprika + lemon juice + lemon zest, to garnish before serving

1. In a large skillet, add in 1 tbsp of extra virgin olive oil. Add in
the 1 cup of chopped onion and heat over medium for several minutes,
stirring often. After a few minutes, add in the minced garlic and
stir. Reduce heat to low if necessary to avoid burning.

2. After about 6-8 minutes of cooking the onion and garlic, add in 1
tsp cumin, 1/2 tsp kosher salt, 2 bay leaves, black pepper, and 1 tbsp
fresh lemon juice. Stir well and continue to cook over low-medium heat
for another 4-5 minutes.

3. Now add in the 1 cup of vegetable broth (full sodium), 1 cup water,
1 tbsp tahini, and 2 cans of drained and rinsed chickpeas. Stir well
and bring to a boil. Once it boils, reduce heat to simmer for another
5-7 minutes or so.

4. After simmering, remove from heat and let stand for a couple
minutes to cool down slightly. REMOVE BAY LEAVES. Carefully pour the
soup mixture into a blender and blend until smooth. Be careful not to
burn yourself if it splatters!

5. Pour into two bowls and garnish with lemon zest, additional lemon
juice, olive oil, and paprika. Serve immediately. Makes 3.5 cups.

Number of Servings: 4

Recipe submitted by SparkPeople user BLUMOONFYRE.