Eat For Eight Bucks: Chickpea Soup And Carrot Salad

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 cups chickpeas, soaked (overnight or quick-soak method)

4 tablespoons extra virgin olive oil

2 onions, diced

2 stalks celery, diced

1 carrot, diced

2 garlic cloves, crushed

1 teaspoon salt

Pinch freshly ground black pepper

1 tablespoon ground cumin

1 dried red chili pepper, crushed (or a big pinch of chili flakes)

About 6 cups vegetable stock (made with bouillon powder, if you wish) or water

2 tablespoons lemon juice

6 lemon wedges and chopped fresh cilantro to garnish (or a sprinkling of roasted cumin and sesame seeds)

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