Persian Wedding Soup with Chickpeas
and carrots / fennel
An abundance of vegetables, chickpeas, and pearl couscous make this soup hearty and colorful. Don't skip the lemon juice and yogurt at the end - they add bright flavor and creaminess.
Ingredients
- Onions, medium - 1 , chopped
- Carrots - 8 oz , chopped
- Fennel, small - 1 bulb , thinly sliced (discard green tops or chop them and use them as garnish)
- Swiss chard - 6 leaves , stems and leaves chopped and stored separately (sub baby kale or baby spinach)
- Garlic - 2 cloves , chopped
- Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, olive - 2 Tbsp
- Turmeric, ground - 1 tsp
- Stock, any type - 6 cups
- Pasta, pearl couscous - 1/3 cup (sub orzo or another small pasta shape)
- Lemon juice - 2 tsp
- Parsley, flat-leaf - 3 Tbsp , leaves torn
- Yogurt, plain or Greek - for serving
Prep
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Onions / Carrots / Fennel / Swiss chard / Garlic - Prep as directed. Combine onions, carrots, fennel, and stems from Swiss chard in one container. Store Swiss chard leaves and garlic in their own separate containers. (Can be done up to 5 days ahead)
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Beans - Drain and rinse.
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Make
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Heat a Dutch oven or large saucepan with oil over medium-high heat.
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To heated oil, add onions, carrots, fennel, and Swiss chard stems. Saute until very tender and lightly browned, 10 to 12 minutes. Season with some salt as they cook. (Add some water if the pan starts to look dry.)
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To vegetables add garlic and turmeric and stir until fragrant, ~2 minutes.
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Pour stock into pot and bring to a simmer. When stock is simmering, stir in pearl couscous, beans, and Swiss chard leaves. Simmer everything together until pearl couscous is tender (check the package for recommended cook time).
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Remove soup from heat and stir in lemon juice. Taste and season with some salt and pepper.
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Divide soup between bowls and garnish with parsley and yogurt. Enjoy!
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