Latvian Grey Pea Soup with Dill

Ingredients

• 2 cans chickpeas, drained
• 1 carrot, diced
• 2 cups vegetable stock
• 1 tbsp extra-virgin olive oil
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp fresh dill
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the olive oil in a heavy saucepan over medium heat and cook the onion and carrot with a pinch of salt for 8 minutes, until soft and beginning to colour at the edges.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the drained chickpeas, the stock, and 2 cups water. Bring to a boil, then reduce to a simmer and cook for 20 minutes so the chickpeas soften further and give body to the broth.
4. Scoop out about a third of the chickpeas, crush them to a rough paste with a fork, and stir them back in. This thickens the soup without a blender and keeps the texture rustic.
5. Simmer for 5 minutes more, until the broth has thickened enough to coat the back of a spoon.
6. Season generously with salt and plenty of black pepper, then stir in the dill off the heat so it keeps its fragrance rather than boiling away.
7. Add a squeeze of lemon to lift the whole pot, then serve hot with the fresh herbs and lemon wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.