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Chickpea and Celery Soup with Chile-Garlic Oil
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
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