Spinach-watercress soup

SERVES 4

1 15½-ounce can garbanzo beans, drained and rinsed; aquafaba (the bean-soaking liquid) reserved

2 Tablespoons, plus 2 teaspoons, olive oil, divided 1 Teaspoon ground sumac Kosher salt and freshly ground black pepper

½ Teaspoon coriander seeds 2 Cups sliced leeks, about 2 small leeks (white and light green parts only) 2½ Cups water, plus additional as necessary

1 6-ounce bunch flat-leaf spinach, stems included, roughly chopped

1 4-ounce bunch watercress, stems included, roughly chopped

Flaky sea salt (we love

Maldon), for serving (optional)

MAKE THE CRISPY GARBANZOS

● Preheat the oven to 475 F. Measure out ½ cup of the garbanzo beans and set aside. Place the remaining garbanzo beans on a small rimmed baking sheet and pat them dry with a paper towel.

● Drizzle the garbanzos with 2 teaspoons of olive oil and shake the baking sheet to coat them on all sides. Season them with sumac, salt, and pepper. Shake the baking sheet again to distribute the spices evenly.

● Transfer the sheet to the oven and roast until the garbanzos are crispy and golden on the edges, 20 to 25 minutes, stirring halfway through. (Crispy garbanzos can be made up to 5 days in advance and stored in an airtight container at room temperature.)

MAKE THE SOUP

● In a large pot over medium-high heat, add the remaining 2 tablespoons of olive oil. Swirl to coat the bottom of the pot and add the coriander seeds and leeks. Season with salt and pepper, and saute, stirring occasionally, until softened and just beginning to brown, 4 to 5 minutes, reducing the heat as necessary to prevent burning.

● Add the aquafaba, reserved ½ cup of garbanzo beans, and water. Raise the heat to high and bring to a boil. Add the spinach and watercress, and return to a boil. Cook, stirring, until the greens are wilted, about 1 minute.

● Transfer the mixture to a blender and blend until the soup is very smooth, adding additional water, 1 tablespoon at a time, if necessary to thin to your desired consistency. Season to taste with additional salt and pepper.

DRESS THE SOUP

● To serve, ladle the soup into 4 bowls and top each serving with crispy garbanzos, freshly cracked black pepper, and flaky sea salt. (The soup should have a brothy consistency. Since we are not straining it, some separation may occur; just stir until fully combined before serving.)