Another fantastic recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!

Chickpea soup

• 1 pound dried chickpeas / garbanzo beans, soaked overnight and drained
• 12 large cloves garlic
• 2 teaspoons turmeric
• 1/2 cup sesame paste
• 1 large bunch cilantro, stems cut off
• 1 large bunch flat parsley, leaves and stems
• 6 ribs celery, peeled
• Salt to taste
• 12 cups (3 quarts) water
• Ground pepper to taste
• 1/4 cup fresh lemon juice

Bring all but last 2 ingredients to a boil. Reduce the flame to medium and cook, covered, 2 hours. Add the lemon juice and the pepper. Cream until smooth with an immersion blender. Adjust texture and seasonings

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