Chickpea-Mushroom Soup with Tahini
Author: Corinne Louise
Recipe type: Soup
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in a tasty, offbeat soup.
1 tablespoon ghee
1 medium onion, chopped
3 to 4 cloves garlic, minced
4 cups stock
2 cups sliced mushroms
1 cup finely shredded white cabbage
1 teaspoon ground cumin
2 teaspoons salt-free seasoning
3½ cups cooked canned chickpeas, drained and rinsed
¼ cup tahini (unhulled)
¼ to ½ cup finely chopped fresh parsley, to taste
3 to 4 shallots, green parts only, thinly sliced
2 to 3 tablespoons minced fresh dill, or more, to taste
Juice of ½ to 1 lemon, to taste
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden.
Add the stock, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
Meanwhile, set aside half 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.
Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
Stir in the parsley, shallots, dill, and lemon juice. Add water as needed for a medium-thick consistency.
Season with salt and pepper, then simmer for 5 minutes longer. Serve at once, or let stand off the heat for an hour or two. Heat through before serving.