Project Description

Chickpea  & tahini soup

This recipe is from Neva Atlas’ book: “Vegan Soups and Hearty Stews for All Seasons”.
You can check it out here on Amazon: http://amzn.to/2f0KEGW
It is my winter time soup, and as the first snow fell I had to make it and shared it with you.
It is so comforting and satisfying. And oh so healthy! Tahini (sesame paste) is rich in calcium and magnesium, and savory cabbage  is an excellent source of vitamin and C & K. Plus, fresh chives, parsley and dill speak for themselves and uplift the flavor of this soup.
In the original recipe a green cabbage and cumin are given on the list of ingredients, but instead I use savory cabbage and Roman cumin that makes this soup so delicious!

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:

  1. Heat up a soup pot, then add oil, followed by onion and salt. Sauté for 5 to 10 minutes.
  2. Add garlic, mix it, and fry for 1 minute.
  3. 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.
  4. In the meantime, in a blender place 500 grams chickpeas, tahini, and just enough cold water to thin the consistency. Process until smoothly pureed.
  5. Stir the puree into the soup pot and mix it thoroughly.
  6. Stir in reserved chickpeas, bring to simmer, then cover and simmer very gently for 10 minutes.
  7. Stir in parsley, scallions, dill, and lemon juice. Add water if needed for a medium-thick consistency.
  8. Season with pepper, and simmer for 5 more minutes.

Step by step video: LINK