Chicken and Chickpea Soup - Alison Roman

Ingredients

• 3 cups chicken broth*
• 2 cups dried chickpeas (or 2 15-ounce cans of chickpeas, drained and rinsed)
• 1 large shallot, quartered lengthwise (a red or yellow onion will work, too)
• 6–8 peeled and crushed garlic cloves
• 1–2 dried chiles (can be small or large, smokey or not, dealers choice), or a generous pinch of crushed red pepper flakes
• Olive oil, for drizzling
• 2-ish cups picked chicken (from roasting a chicken, from a storebought chicken, from leftover chicken, poached chicken...you get the idea. All chicken works here)
• 2 stalks celery, thinly sliced, plus the leaves if you’ve got them
• 2 scallions, white and light green parts, thinly sliced
• Lemons, halved, for squeezing over
• Parmesan, for shaving over the soup or maybe just for a snack