Persian Chickpea Lentil Soup with Dill

I ordered this wonderful soup a few weeks ago at Chase’s in Belfast,  a “Persian chickpea soup with spiced and dill.”  The dill made all the difference in the soup. This recreation comes close, but the original is tough to beat.

Persian Chickpea Soup with Dill

• 1 teaspoon extra-virgin olive oil
• 1 large onion, chopped 
• 2 large garlic cloves, chopped
• 2/3 cup dried chickpeas (garbanzo beans), sorted and rinsed
• 2 cups vegetable broth
• 4 cups water, divided
• 1/3 cup green lentils, sorted and rinsed
• 1 pinch of cinnamon
• 1/2 teaspoon garam massala
• 1/2 teaspoon turmeric
• dash of honey or agave
• Salt and freshly ground pepper
• 1/3 cup chopped dill
• 1/2 cup chopped cilantro
• 1 teaspoon dried mint

1. Heat the oil in a medium, heavy-bottom saucepan over medium heat. Add the onion and cook, stirring occasionally, or until it is soft. Add the garlic and cook over medium-low heat, stirring often, for 1 minute.
2. Add the chickpeas, the broth and 2 cups water to the saucepan. Stir well to blend in the onion mixture and bring to a boil. Cover and cook over low heat for 1½ hours.
3. Add the lentils, spices, salt, pepper and 2 cups water. Return to a boil. Cover and simmer over low heat until the chickpeas and lentils are tender, about 30 minutes.
4. Meanwhile, mix the dill, and cilantro.
5. Add the dill and cilantro to the soup. Cook over medium heat, uncovered, for 2-5 minutes.
6. Ladle the soup into a bowls and garnish each serving with a fresh dill. Serve hot.