Name: Chickpea and Celery Soup With Chile-Garlic Oil
Yield: 2 servings
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 1 red chile (such as Fresno), seeds removed, finely chopped; 3 garlic cloves, finely chopped; Kosher salt; 1 medium onion, finely chopped; 2 celery stalks, finely chopped, plus celery leaves from 1 bunch; 4 cups low-sodium chicken stock or broth; 1 15.5-ounce can chickpeas, rinsed, drained; ½ cup whole-milk Greek yogurt, room temperature; 1 cup cilantro leaves with tender stems; 1 lemon, halved

Image may contain Bowl Dish Food Meal Soup Bowl Stew Soup and Plant

Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Recipe notes