Chickpea and Celery Soup

Peel and dice the onion. Thinly slice the celery stalks, reserving any leaves. Peel and mince the garlic. Halve the lemon. Trim, deseed, and mince the red fresno chile. Drain and rinse the chickpeas.

Place a large pot over medium heat with 2 tbsp olive oil. Add the minced garlic and fresno pepper and cook, stirring constantly, until lightly browned, about 2 to 3 minutes. Sprinkle with salt and transfer all of the chile-garlic oil to a small bowl.

Return the pot to medium-high heat and add 1 tbsp olive oil. Once hot, add the diced onion and sliced celery and cook until softened, about 3 to 5 minutes. Add 2 cups water, chickpeas, vegetable broth packets, 1 tsp salt, and a pinch of pepper, and stir to combine. Bring to a boil and reduce heat to simmer. Cook until the vegetables are tender, about 5 to 7 minutes.

Add the cilantro leaves and tender stems, as well as any celery leaves to a small bowl, toss with just 1 tsp lemon juice and a pinch of salt.

Cut the remaining lemon half into wedges.

Ladle the chickpea and celery soup into large, shallow bowls. Dollop with the yogurt, chile-garlic oil, and top with fresh cilantro and celery leaves. Serve with lemon wedges.