Cold Chickpea Tahini Soup Food

COLD CHICKPEA-TAHINI SOUP

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.

CHICKPEA AND TAHINI SOUP

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.

CHICKPEA AND TAHINI SOUP

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

CARROT & TAHINI SOUP

Steps:

• Heat 1 tbsp oil in a deep saucepan over a medium-high heat and fry half the chickpeas for 5-8 mins until golden and crisp. Tip into a bowl and toss with sea salt, then leave to cool until ready to serve.
• Add the remaining oil, the onions, garlic, celery, carrots and a pinch of salt to the pan and fry over a medium heat for 8 mins, or until the vegetables have coloured slightly and started to soften.
• Pour in the stock and add the remaining chickpeas, then bring the mixture to the boil. Cover, reduce the heat to a simmer and cook for 10-12 mins until the carrots are tender. Add the tahini and a large pinch of black pepper, then blitz the soup until smooth using a hand blender. Taste for seasoning, then ladle into bowls and top with the fried chickpeas and some black pepper just before serving.