Creamy Tahini Chickpea Soup
It’s the most wonderful time of the year…SOUP SEASON!
This week, I broke from tradition and made a new soup, as opposed to my favorite Lentil, as the first soup of fall. I had noticed the recipe for Creamy Tahini Chickpea Soup on Instagram, posted by Love & Lemons and featured in the cookbook, “Simple Feel Good Food,” and it stuck with me. The fact that I had all of the ingredients in the house and that it comes together in less than 30 minutes, were additional incentives.
I’m happy to report that we were not disappointed. This soup was creamy (with no cream), vegetarian and very satisfying. The flavor combination of lemon and dill makes it somewhat reminiscent of Greek Avgolemono Soup. Bottom line, Creamy Tahini Chickpea Soup is absolutely delicious. Enjoy!
Creamy Tahini Chickpea Soup
Ingredients
- 2 Tbls extra-virgin olive oil plus more for serving
- 1 bunch scallions chopped
- 3/4 tsp kosher salt plus more to taste
- 4 c vegetable broth
- 3 c cooked chickpeas drained and rinsed, divided
- 2 Tbls tahini
- 2-3 c fresh spinach
- 2 Tbls chopped fresh dill
- 2 Tbls fresh lemon juice plus more to taste
red pepper flakes
- freshly ground black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the scallions, salt, and several grinds of pepper and cook for 2 minutes, or until softened but still bright green.
- Add 3 cups of the broth and 1 2⁄3 cups of the chickpeas and simmer, uncovered, for 15 minutes.
- Combine the remaining 1 cup broth, the remaining 1 1⁄3 cups chickpeas, and the tahini in a blender and blend until creamy. Stir into the soup pot and simmer over low heat for 2 minutes.
- Add the spinach, dill, and lemon juice and stir until the spinach is wilted. Season to taste with salt and pepper. Portion into bowls and top with a generous swirl of olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes.