Smoky Grilled Chickpea Soup with Cumin Lime Oil and Crispy Garlic Croutons

Ingredients

• •2 tablespoons olive oil
• •1 medium yellow onion, diced
• •3 garlic cloves, minced
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •1/4 teaspoon cayenne pepper (optional, for heat)
• •2 (15-ounce) cans chickpeas, drained and rinsed
• •4 cups vegetable broth
• •1 cup canned diced tomatoes
• •1 teaspoon salt, or to taste
• •1/2 teaspoon black pepper
• •1 tablespoon lime juice
• •1/4 cup fresh cilantro, chopped
• •2 tablespoons olive oil (for cumin lime oil)
• •1 teaspoon ground cumin (for cumin lime oil)
• •1 tablespoon lime juice (for cumin lime oil)
• •4 slices of stale bread, cubed (for croutons)
• •2 tablespoons olive oil (for croutons)
• •1/2 teaspoon garlic powder (for croutons)
• •1/4 teaspoon salt (for croutons)

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pot over medium heat.

2. 2

   Add diced onion and sauté until translucent, about 5 minutes.

3. 3

   Stir in minced garlic, smoked paprika, ground cumin, and cayenne pepper. Cook for 1-2 minutes until fragrant.

4. 4

   Add drained chickpeas, vegetable broth, diced tomatoes, salt, and black pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.

5. 5

   While the soup simmers, prepare the cumin lime oil by heating 2 tablespoons of olive oil in a small pan. Stir in ground cumin and cook for 30 seconds. Remove from heat and stir in lime juice. Set aside.

6. 6

   For the croutons, preheat the oven to 375°F (190°C). Toss cubed bread with 2 tablespoons of olive oil, garlic powder, and salt. Spread evenly on a baking sheet and bake for 8-10 minutes or until golden and crispy.

7. 7

   Remove the soup from heat and use an immersion blender (or regular blender in batches) to purée until smooth or leave some texture, depending on your preference.

8. 8

   Stir in lime juice and chopped cilantro.

9. 9

   Serve the soup hot, drizzled with cumin lime oil and topped with crispy garlic croutons.