CHICKPEA AND TAHINI SOUP

Chickpea and Tahini Soup image

Provided by Serah B.

Categories Beans

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 medium onion, chopped
3 -4 garlic cloves, minced
4 cups water
2 vegetable bouillon cubes (I use Broth Powder Mix)
2 cups baby portabella mushrooms or 2 cups cremini mushrooms, sliced
1 cup finely shredded white cabbage
1 teaspoon ground cumin
2 teaspoons sodium-free seasoning
2 (16 ounce) cans chickpeas, drained and rinsed
1/4 cup tahini
1/4-1/2 cup fresh parsley, to taste
3 -4 scallions, green parts only, thinly sliced
2 -3 tablespoons fresh dill, minced (to taste)
1/2-1 lemon, juice of, to taste
salt & freshly ground black pepper, to taste

Steps:

Heat oil in soup pot. Add onion and garlic and saute over med-low until golden.
Add water and bullion cubes, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
Meanwhile, set aside 1 cup of the chickpeas and place the remainder in a food processor or blender with the tahini. Add a little water as needed to thin the consistency. Process until smoothly pureed. Stir the puree back into the soup pot.
Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
Stir in parsley, scallions, dill and lemon juice. Add water as needed for medium-thick consistency.
Season with salt and pepper, then simmer for 5 minutes longer.

Nutrition Facts : Calories 280.8, Fat 9, SaturatedFat 1.2, Sodium 472.5, Carbohydrate 41.8, Fiber 8.9, Sugar 2, Protein 10.8