Heartwarming and nutritious, this soup has it all. Perfect taste, healthy ingredients and all the delicious creamy taste from the tahini. I cooked this with kale but spinach would be just fine. Serve with homemade croutons and black olives.
Chickpea soup with tahini
Heartwarming and nutritious, this soup has it all. Perfect taste, healthy ingredients and all the delicious creamy taste from the tahini. Serve with homemade croutons and black olives.
Ingredients
- 1 cup dry cracked chickpeas, (see note)
- ¼ cup of olive oil
- 1 large onion, finely chopped
- 1 clove of garlic, finely chopped
- 2 spring onions, finely chopped
- 400 ml can, chopped tomatoes
- 1 cube of vegetable stock, dissolved in 1 litre of water
- ½ tsp black pepper
- ½ tsp cumin
- Salt as needed
- 2 cups spinach or kale leaves
For garnish:
- 2 Tbsp tahini, raw
- 1 Tbsp of water
- 1 Tbsp lemon juice
- Salt and pepper
Instructions
- In a large pot, boil the chickpeas in plenty of salted water until cooked but not melted. Drain and set aside.
- Sauté the onion, garlic and spring onions in olive oil until they start to brown a little. Add the packed tomatoes, broth, pepper, cumin and salt. Bring to a boil and add the chickpeas. Simmer until the soup thickens and the chickpeas are completely soft.
- Finally, add the spinach leaves so that they just wilt but do not lose their colour. If the soup is thick, add a little water.
- In a small bowl, mix all the ingredients for the garnish. Serve the soup drizzled with the tahini sauce.
Notes
If using whole chickpeas, you will need to soak them over night in plenty of cold water and 1/2 teaspoon of baking soda. The next day, drain them and cook in plenty of boiling water until soft.
