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6 tablespoons extra-virgin olive oil, divided 1 red chile (such as Fresno), seeds removed, finely chopped 3 garlic cloves, finely chopped, however I often use 4! 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 Preparation Step 1 Heat 3 Tbsp. oil in a medium pot over medium. Cook chile and garlic, stirring often, until garlic is golden brown and crisp, 3–5 minutes. Transfer to a small bowl (with oil). Season with a pinch of salt; set aside. Step 2 Wipe out pot. Heat remaining 3 Tbsp. oil over medium. Add onion and celery stalks, season with salt, and cook, stirring occasionally, until softened but not browned, 5–7 minutes. Add stock, increase heat to medium-high, and bring to a boil. Reduce heat to medium-low, bring to a simmer, and add chickpeas. Continue to cook until chickpeas are warmed through and creamy but not mushy (this won’t take long since the chickpeas are already cooked), about 5 minutes. Season with salt. Step 3 Meanwhile, stir yogurt and a big pinch of salt in a small bowl. Mix cilantro and celery leaves in a medium bowl and squeeze lemon halves over. Season with salt and toss to coat. Step 4 Divide soup among bowls. Add a dollop of yogurt, then top with cilantro-celery salad and reserved garlic-chile oil.