COLD CHICKPEA-TAHINI SOUP
Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender. Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free. One major benefit to cooking chickpeas yourself - aside from the superior flavor and texture - is that the water you cook them in becomes particularly rich and flavorful by the time they're done. Save it for soups like the cold one here, which is a refreshing riff on hummus.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield 4 to 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 496 milligrams, Sugar 2 grams
CHICKPEA AND TAHINI SOUP
Make and share this Chickpea and Tahini Soup recipe from Food.com.
Provided by Serah B.
Categories Beans
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 280.8, Fat 9, SaturatedFat 1.2, Sodium 472.5, Carbohydrate 41.8, Fiber 8.9, Sugar 2, Protein 10.8
CREAMY CHICKPEA AND TAHINI CASSEROLE
The ultimate in vegan comfort food. It's not a very specific recipe, and is open to much interpretation. It's a VERY modified version of what I found on the web. :)
Provided by Christine in Chicago
Categories Brown Rice
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
- Spray 9x13 pan with olive oil.
- Dump all ingredients into pan.
- Add salt and pepper to taste. Mix well.
- Add tahini mixture, stir until well combined.
- Bake at 375°F for approximately 40 minutes, until top begins to brown.
- Sprinkle with sesame seeds, and bake 5 minutes more.
- Serve hot!
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
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- Heat oil or water over medium heat, add onion and carrot, saute for about 5 – 7 minutes, add the garlic and saute for 1 minute more.
- Add the broth or water, bring to a boil, add the orzo and chickpeas, reduce heat to medium-low and cook at a gentle boil for 8- 9 minutes, orzo should be tender.
- Remove from heat, add tahini and lemon juice (start with the smaller amount of juice, adding more to taste), stir well. Add the baby kale or spinach, give a good stir, greens will soften and wilt within a few minutes. Add as much dill as you like, and season well with salt & pepper. Soup will thicken upon standing, add more liquids as needed.
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SIMPLY SOUPERLICIOUS – CHILLED CHICKPEA AND TAHINI SOUP
From simplysouperlicious.com
Servings 4Total Time 10 minsEstimated Reading Time 2 mins
- Combine the chopped tomatoes, cucumber, red onion, 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.
- Pour into bowls, and top with the chopped-vegetable mixture, some crumbled feta, don’t forget the drizzle of olive oil.
CHICKPEA-MUSHROOM SOUP WITH TAHINI - VEGKITCHEN
From vegkitchen.com
5/5 (3)Total Time 45 minsCategory SoupCalories 787 per serving
- 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 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.
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- Beet Gazpacho. Is there any food that’s as gorgeous a color as beets? The shade alone is enough to want to eat this lovely gazpacho. Thankfully, it tastes great too.
- Chilled Cantaloupe Soup. Summer soups mean getting to use ingredients you might not normally cook with, like cantaloupes. The melon is loaded with vitamins A and C, giving this fruity dish a serious dose of nutrients.
- Chilled Peach Soup with Fresh Goat Cheese. You know how summertime brings an influx of peaches? They come so fast and furiously at the supermarket and farmer’s market, it’s hard to know what to do with them — but they’re so ripe and juicy you can’t resist buying them.
- Cold Carrot Soup with Jalapeno Coconut Milk. Carrots are usually supporting actors in winter stews and soups, but in this cold summer soup, they’re the star of the show.
- Cold Zucchini Soup. You’ll be surprised that just a handful of ordinary ingredients are transformed into a cool and creamy bowl of goodness. I love that it uses fresh zucchini, which is low on calories but high on nutrition — it’s a perfect way to use up the veggie when it’s growing out of control in the garden!
- Cream of Basil Soup with a Corn & Cucumber Salad. Featuring some of summer’s best bounty, this raw, vegan basil soup is just what the doctor ordered on a hot day.
- Cucumber-Tahini & Cumin-Spiced Roasted Chickpeas. You likely haven’t had a soup like this Middle Eastern-inspired one before. Though the roasted chickpeas require you to crank up the oven, one spoonful of this chilled summer soup will let you know it was worth it.
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- 5-Minute Blender Chilled Strawberry Coconut Soup. Your summer plans might not include the tropics, but you can certainly dream of them with this cold soup.
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