Chickpea And Tahini Soup

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From vegetarian soups for all seasons. Serve with pita bread and tabbouleh.

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Steps

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Heat oil in soup pot.

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Add onion and garlic and saute over med-low until golden.

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Add water and bullion cubes , mushrooms , cabbage , and seasonings.

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Bring to a rapid simmer , then lower the heat.

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Cover and simmer gently for 15 minutes.

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Meanwhile , set aside 1 cup of the chickpeas and place the remainder in a food processor or blender with the tahini.

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Add a little water as needed to thin the consistency.

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Process until smoothly pureed.

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Stir the puree back into the soup pot.

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Stir in the reserved chickpeas , bring to a simmer , then cover and simmer very gently for 10 minutes.

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Stir in parsley , scallions , dill and lemon juice.

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Add water as needed for medium-thick consistency.

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Season with salt and pepper , then simmer for 5 minutes longer.

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Ingredients

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olive oil, onion, garlic cloves, water, vegetable bouillon cubes, white mushrooms, white cabbage, ground cumin, sodium-free seasoning, chickpeas, tahini, fresh parsley, scallions, fresh dill, lemon, juice of, salt & freshly ground black pepper