Cold Chickpea 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:

• In a soup pot over medium heat, pour in oil, then add leek and sauté until translucent, about 4 minutes. Add garlic, salt, pepper, coriander, turmeric and cayenne, and cook until garlic is fragrant, about 1 minute.
• Add carrots and stir to coat them with leek mixture. Cook, stirring, for 3 minutes, then add broth, thyme, if using, and 2 cups water. Bring to a simmer, partly cover and cook until carrots are very tender, about 25 minutes.
• Meanwhile, heat oven to 400 degrees. Brush pita wedges with a little olive oil and sprinkle with salt. Spread them on a baking sheet and bake until brown and crisp, about 10 to 12 minutes. Let cool.
• When carrots are tender, turn off heat and let soup cool for 10 minutes. Remove thyme branches and stir in tahini. Using either an immersion blender, standard blender or food processor, purée soup until smooth. Return to pot and reheat if necessary. Taste and add lemon juice and more salt if desired.
• Serve soup garnished with the lemon zest, cilantro and pita wedges.

Steps:

• Soak the chickpeas in 1 quart water for six hours or overnight. Drain.
• Heat 1 tablespoon of the olive oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion. Cook, stirring, until tender, about five minutes. Stir in the garlic, spices and a generous pinch of salt. Cook, stirring, for about a minute, until the mixture is fragrant. Add the chickpeas and 6 cups water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste (about 1 teaspoon) and continue to simmer for another 30 minutes to an hour. The beans should be very tender.
• Puree the soup in a blender (in small batches, covering the top with a dish towel to avoid hot splashes) or with an immersion blender until smooth. Put through a strainer for a very smooth texture, pushing it through with the bottom of a ladle or a spatula. Return to the pot, and heat through, stirring the bottom and sides of the pot so that the puree doesn't stick. Stir in the remaining tablespoon of olive oil and the lemon juice. Taste and adjust seasonings.
• Serve, garnishing each bowl with a few drops of olive oil or lemon juice if desired and a sprinkle of chopped fresh mint.

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:

• 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:

• 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.