Chilled Chickpea Soup
Photography by Sarah Anne Ward
Recipe by Douglas Piccinnini
- 2 to 4Servings
Ingredients
- 2 cans (15 to 15.5 oz. each) chickpeas, rinsed
- 2 1/4 cups unsweetened almond milk
- 2 tbsp. fresh lemon juice
- 3/4 tsp. fennel seeds
- 1/4 tsp. garlic powder
- 1/4 cup EVOO, plus more for drizzling
- Chopped tomato, chopped chives and smoked paprika, for garnish
Preparation
In food processor, puree first 5 ingredients with 1/4 cup EVOO; season. Refrigerate until cold. Divide among bowls; garnish and drizzle with EVOO.
