Project Description
Chickpea & tahini soup
You can check it out here on Amazon: http://amzn.to/2f0KEGW
Serves:4 to 5 servings
Ingredients:
1 tbsp. oil
1 medium onion
3 to 4 cloves garlic, minced
4 cups water (1l) with 2 vegetable bouillon cubes, or other vegetable stock
2 cups sliced white, baby bella, or crimini or portobello mushrooms
1 to 2 cups finely shredded savory cabbage
1 tsp. Roman cumin
2 tsp. dry vegetable seasoning
1 tsp. Himalaya salt
800 grams cooked chickpeas (or from the can)
¼ cup Tahini
¼ to ½ cup finely chopped fresh parsley
3 to 4 scallions, green parts only, thinly sliced
2 to 3 tbsp. minced fresh dill, or more to taste
Juice of ½ lemon
Fresh pepper to taste
Step by step:
- Heat up a soup pot, then add oil, followed by onion and salt. Sauté for 5 to 10 minutes.
- Add garlic, mix it, and fry for 1 minute.
- Add vegetable broth, mushrooms, cabbage, Roman cumin and vegetable seasoning. Bring it to boil, reduce and simmer on medium low heat with a lid on.
- In the meantime, in a blender place 500 grams chickpeas, tahini, and just enough cold water to thin the consistency. Process until smoothly pureed.
- Stir the puree into the soup pot and mix it thoroughly.
- Stir in reserved chickpeas, bring to simmer, then cover and simmer very gently for 10 minutes.
- Stir in parsley, scallions, dill, and lemon juice. Add water if needed for a medium-thick consistency.
- Season with pepper, and simmer for 5 more minutes.
Step by step video: LINK
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