Chickpea-Mushroom Soup with Tahini | VegKitchen

The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in this tasty, offbeat soup recipe. Serve with fresh whole wheat pita bread. Middle Eastern tabbouli salad and a steamed green vegetable would round this meal out nicely. Photos by Evan Atlas. Adapted from Vegan Soups and Hearty Stews for All Seasons.Chickpea-Mushroom Soup with Tahini Author: Nava Recipe type: Soup Cuisine: Vegan / healthy Prep time:  15 mins Cook time:  30 mins Total time:  45 mins Serves: 6 1 tbsp olive oil1 medium onion, chopped3–4 cloves garlic, minced4 cups water with 2 vegetable bouillon cubes2 cups white, baby bella, or crimini mushrooms, sliced1 cup white cabbage, finely shredded1 tsp ground cumin2 tsp salt-free seasoning3½ cups cooked or two 15- to 16-ounce cans chickpeas, drained and rinsed¼ cup tahini (sesame paste)¼ to ½ cup finely chopped fresh parsley, to taste3–4 scallions, green parts only, thinly sliced2–3 tbsp minced fresh dill, or more, to tastejuice of ½ to 1 lemon, to tastesalt and freshly ground pepper, to tasteHeat 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.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.3.3.3077Nutrition Information:Per serving: Calories: 247; Fat: 11g;  Protein: 10g;  Fiber: 11g; Carbs: 31g; Sodium: 280mgThis post was originally published on 11 Aug 2011.

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