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Chickpea and Garlic Soup with Cumin-Spiced Butter
This recipe transforms canned chickpeas into an elegant soup. Cumin, cayenne and garlic add a bold kick to complement the chickpeas’ earthiness, while carrots and onion add sweetness. Before draining the chickpeas, be sure to reserve 1 cup of the liquid for simmering with the soup ingredients. The liquid lends body to the soup, for a creamy, velvety consistency. If you own an immersion blender, you can use it to puree the soup directly in the saucepan; the texture won’t be perfectly smooth, but the flavors still will be great.
tablespoons salted butter, cut into 1-tablespoon pieces, divided
medium yellow onion, chopped