Curried Chickpea Vegetable Soup

Serves 4

  • 1/2 cup plain Greek yogurt
  • 1 teaspoon za’atar
  • 3 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1/2 cup diced Swiss chard stems
  • 1 tablespoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1 tablespoon tomato paste
  • 1 teaspoon curry powder
  • 3 cups coarsely chopped Swiss chard leaves
  • 1 15-oz can chickpeas, drained
  • 1 quart chicken or vegetable broth
  • 2 teaspoons kosher salt
  • 1/4 cup minced cilantro
  • 1 teaspoon lemon juice
  1. Stir together the yogurt and za’atar in a small bowl. Set aside.
  2. Heat the olive oil in a Dutch oven or soup pot over medium heat until shimmering. Add the onions, carrots, celery, and chard stems to the pot, and cook, stirring occasionally, until the vegetables are softened and lightly browned.
  3. Add the garlic, ginger, tomato paste and curry powder to the pot, and cook, stirring constantly, until fragrant and darkened, about 1 minute.
  4. Stir in the chard leaves, chickpeas, and broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, until the vegetables are tender.
  5. Remove the pot from the heat, and stir in the salt, cilantro, and lemon juice.
  6. Serve with a dollop of the spiced yogurt on top, and warm naan bread alongside.

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