CHICKPEA AND TAHINI SOUP

Chickpea and Tahini Soup image

Yield 6 to 8 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
3 to 4 cloves garlic, minced
4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 cups sliced white, baby bella, or crimini mushrooms
1 cup finely shredded green cabbage
1 teaspoon ground cumin
2 teaspoons salt-free seasoning (see page 4 for brands)
Two 16-ounce cans chickpeas, drained and rinsed
1/4 cup tahini
1/4 to 1/2 cup finely chopped fresh parsley, to taste
3 to 4 scallions, green parts only, thinly sliced
2 to 3 tablespoons minced fresh dill, or more to taste
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden.
Add the water with bouillon 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 into the soup pot.
Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
Stir in the parsley, scallions, dill, and lemon juice. Add water as needed for a medium-thick consistency.
Season with salt and pepper, then simmer for 5 minutes longer. Serve at once, or let stand off the heat for an hour or two. Heat through before serving.
Nutrition Information
Per serving:
Calories: 247
Total fat: 11g
Protein: 10g
Fiber: 11g
Carbohydrate: 31g
Cholesterol: 0mg
Sodium: 280mg