Chickpea And Tahini Soup Recipes

Steps:

• Combine the chopped tomatoes, cucumber, red onion, olives, parsley and a sprinkle of salt and pepper in a small bowl; set aside.
• In a blender, combine the chickpeas, lemon juice, 1 tablespoon olive oil, cumin, garlic, tahini and a sprinkle of salt and pepper. Gradually add water (start with 1 cup) and blend until smooth and thin enough to pour. Taste and adjust seasoning. Pour into bowls, and top with the chopped-vegetable mixture, some crumbled feta, a sprinkle of cumin (if you like) and a generous drizzle of olive oil.

Steps:

• Heat oil in soup pot. Add onion and garlic and saute over med-low until golden.
• 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.
• 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.
• Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
• Stir in parsley, scallions, dill and lemon juice. Add water as needed for medium-thick consistency.
• Season with salt and pepper, then simmer for 5 minutes longer.

Steps:

• Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
• Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
• In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
• Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Steps:

• Heat the grill to its highest setting. Halve and deseed the peppers, then lay cut-side down on a baking sheet lined with foil. Grill for 10-15 mins, or until blistered and softened. Leave until cool enough to handle, then remove and discard the skins. Slice the roasted peppers into thin strips.
• Heat the oil in a large saucepan over a low heat. Fry the onion for 8-10 mins until softened. Stir through the garlic, coriander, cumin and harissa paste and cook for 1 min more. Add the chickpeas and stock, bring to the boil and simmer for 15 mins, covered.
• Stir the peppers through the soup with the kale, lemon zest and juice, and apricots and cook, covered, for another 5 mins. Ladle the soup into bowls and serve with the chopped parsley scattered over and a dollop of yogurt, if you like.

Steps:

• Using the sauté function set on medium, heat oil in the pressure cooker pot. Add the sliced onions and 1/4 teaspoon of salt, and cook, stirring frequently, until the onions are lightly golden brown, 10 to 12 minutes.
• Stir in garlic and cook until fragrant, about 1 minute. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the pot. (If using diced tomatoes, just add them to the pot.) Stir in cinnamon stick and bay leaf, scraping any browned bits from the bottom of the pot, and simmer until sauce has thickened slightly, 2 to 3 minutes.
• Stir in chickpeas, cumin, turmeric, remaining 2 teaspoons salt and 4 cups water. (The water should cover the chickpeas by about an inch; if not, add a little more water.) Cover and cook at high pressure for 35 minutes. Let the pressure release naturally for at least 20 minutes. Release any remaining pressure.
• While the chickpeas cook, make the tahini sauce: Combine lemon juice, garlic and salt in a mixing bowl. Whisk in tahini, then whisk in oil, a few drops at a time, until emulsified. Whisk in enough ice water to make a thin, pourable sauce. Taste and add more lemon juice, if needed.
• Stir chopped cilantro into braised chickpeas and taste, adding more salt, if you'd like. To serve, garnish bowlfuls with a big drizzle of tahini sauce and more cilantro.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
• Roast in the preheated oven until lightly browned and soft, about 25 minutes.
• Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
• Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

Steps:

• Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden.
• Add the water with bouillon cubes, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
• 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 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, scallions, 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.
• Nutrition Information
• Per serving:
• Calories: 247
• Total fat: 11g
• Protein: 10g
• Fiber: 11g
• Carbohydrate: 31g
• Cholesterol: 0mg
• Sodium: 280mg

Steps:

• Heat oil and sautee garlic and onion until soft and translucent.
• Stir in the coriander and cumin powders and cook till aromatic.
• Pour in stock and add chopped potatoes.
• Bring to a boil and simmer 10 minutes, add chickpeas and simmer 5 more minutes.
• Blend cornstarch with cream, tahini, cayenne pepper, salt and pepper as desired.
• Stir into the soup along with the spinach.
• Bring to a boil while stirring frequently and let simmer another 2 minutes.
• Serve immediately.