Chickpea Tahini Soup

 
I’ve had a jar of tahini and a can of chickpeas for the longest time, hoping I’d have enough initiative to make some hummus. Fortunately I never did, or else I’m sure I would eat it all. I love the flavors of olive oil, sesame and beans, especially with a dash of cumin and some heat. 
 I wanted a recipe to finally evict my pantry squatters, and now I get to share it with you! 
Wash the chickpeas in water and drain.
Begin, as always, with garlic and oil in a hot pot and saute until brown. 
Add all the chickpeas except for one cup (set aside) and season with some spices.
Cumin and cayenne are your friends! Add one teaspoon cumin and a few dashes of cayenne for heat.
Add water, about 6 cups, and one vegetable boullion, plus the juice of one lemon. 
Stir and simmer covered for ten minutes.
 
Stir the tahini well. In most cases the solids will be stuck to the bottom of the jar. 
Scoop out about half a cup and add to the pot. 
Using a stick blender, liquefy the pot’s contents. Stir and season with cumin and salt.  
Simmer covered for ten minutes.
 Add the remaining chickpeas and some chopped kale. Cook until kale is soft. 
Serve hot with a dash of paprika and top with chopped parsley.  
Hearty and great with some pita or flatbread. Enjoy!
(For this meal I served this soup with a Quick and Simple Chicken Curry and an Awesome Kale Salad)
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