Chickpea And Tahini Soup

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 -4 garlic cloves, minced
• 4 cups water
• 2 vegetable bouillon cubes (i use broth powder mix)
• 2 cups mushrooms or 2 cups baby portabella mushrooms or 2 cups cremini mushrooms, sliced
• 1 cup finely shredded cabbage
• 1 teaspoon ground cumin
• 2 teaspoons sodium-free seasoning
• 2 (16 ounce) cans chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4-1/2 cup fresh parsley, to taste
• 3 -4 scallions, green parts only, thinly sliced
• 2 -3 tablespoons fresh dill, minced (to taste)
• 1/2-1 lemon, juice of, to taste
• salt & freshly ground black pepper, to taste

Recipe

• 1 heat oil in soup pot. add onion and garlic and saute over med-low until golden.
• 2 add water and bullion cubes, mushrooms, cabbage, and seasonings. bring to a rapid simmer, then lower the heat. cover and simmer gently for 15 minutes.
• 3 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 back into the soup pot.
• 4 stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
• 5 stir in parsley, scallions, dill and lemon juice. add water as needed for medium-thick consistency.
• 6 season with salt and pepper, then simmer for 5 minutes longer.