This vegan, clear-broth soup is soothing, light and cleansing, with bright lemon notes and a kick from the cilantro.
1. Soak the chickpeas overnight in a large bowl of cold water (they should almost double in size by the morning).
2. Place the chickpeas and water in a large pot and bring to a boil. Turn the heat down to a simmer and cook for about an hour. Skim off the foam that forms on the top.
3. Add the onions and olive oil and let simmer until the chickpeas are soft, about another hour. Remove from heat, add lemon juice and stir. Serve with torn cilantro.
1 cup dry chickpeas
6 cups of water
1 large white onion, chopped
3 lemons, juiced
salt + pepper, to taste
drizzle of olive oil
bunch of cilantro to garnish