Chickpea and Tahini Soup
Chickpeas, also known as garbanzo beans, are one of the oldest cultivated crops and have been a staple in Mediterranean and Middle Eastern cuisines for thousands of years.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Ingredients
- 250 gram Chickpeas
- 4 cup Vegetable broth
- 4 tablespoon Tahini
- 2 clove Garlic
- 2 tablespoon Lemon juice
- 2 tablespoon Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoon Fresh parsley
Instructions
- In a large pot, combine the chickpeas, vegetable broth, garlic, paprika, cumin, salt, and black pepper. Bring to a boil and then reduce heat to simmer for 20 minutes.
- In a small bowl, whisk together the tahini, lemon juice, and olive oil until smooth.
- After the chickpeas have simmered, remove from heat and let cool slightly. Use an immersion blender or a regular blender to blend the soup until smooth.
- Return the soup to the pot and stir in the tahini mixture. Cook over low heat for an additional 5 minutes.
- Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 25g9%
- Sugars 2g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.