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
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
INSTANT POT TOMATO-BRAISED CHICKPEAS WITH TAHINI
Perfumed with cinnamon, cumin and turmeric, and drizzled with a creamy, garlicky tahini sauce, these tomato-braised chickpeas make for a complex, satisfying meatless meal, especially when served with warm flatbread for dipping into the sauce. If you are starting with soaked and drained chickpeas, reduce the water to about 1 1/2 cups - just enough to cover them - then cook on high pressure for 13 minutes instead of 35.
Provided by Melissa Clark
Categories dinner, beans, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Using the sauté function set on medium, heat oil in the pressure cooker pot. Add the sliced onions and 1/4 teaspoon of salt, and cook, stirring frequently, until the onions are lightly golden brown, 10 to 12 minutes.
- Stir in garlic and cook until fragrant, about 1 minute. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the pot. (If using diced tomatoes, just add them to the pot.) Stir in cinnamon stick and bay leaf, scraping any browned bits from the bottom of the pot, and simmer until sauce has thickened slightly, 2 to 3 minutes.
- Stir in chickpeas, cumin, turmeric, remaining 2 teaspoons salt and 4 cups water. (The water should cover the chickpeas by about an inch; if not, add a little more water.) Cover and cook at high pressure for 35 minutes. Let the pressure release naturally for at least 20 minutes. Release any remaining pressure.
- While the chickpeas cook, make the tahini sauce: Combine lemon juice, garlic and salt in a mixing bowl. Whisk in tahini, then whisk in oil, a few drops at a time, until emulsified. Whisk in enough ice water to make a thin, pourable sauce. Taste and add more lemon juice, if needed.
- Stir chopped cilantro into braised chickpeas and taste, adding more salt, if you'd like. To serve, garnish bowlfuls with a big drizzle of tahini sauce and more cilantro.
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
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
SIMPLE CHICKPEA SOUP
This recipe came to The Times in 2013, when the food writers Michael Pollan and Michael Moss were prompted to make "a tasty, reasonably healthy lunch" using ingredients available at most grocery stores. "No farmers' market produce, no grass-fed beef or artisanal anything," the prompt stated.a They came up with a few simple dishes: pizza, a salad of sliced avocados and oranges, and this simple but flavorful soup, which Mr. Pollan regularly made for his family and relies on canned garbanzos.
Provided by Emily Weinstein
Categories dinner, one pot, appetizer
Time 1h15m
Yield About 6 servings
Number Of Ingredients 7
Steps:
- In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.
- Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.
- Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.
Nutrition Facts : @context http, Calories 277, UnsaturatedFat 8 grams, Carbohydrate 36 grams, Fat 11 grams, Fiber 10 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 428 milligrams, Sugar 7 grams
CHICKPEA TAGINE SOUP
Discover the rustic flavours of tagine in a soup. Packed with chickpeas, peppers and kale plus apricots for sweetness, this satisfying soup is super-healthy
Provided by Esther Clark
Categories Lunch, Soup, Starter
Time 40m
Number Of Ingredients 14
Steps:
- Heat the grill to its highest setting. Halve and deseed the peppers, then lay cut-side down on a baking sheet lined with foil. Grill for 10-15 mins, or until blistered and softened. Leave until cool enough to handle, then remove and discard the skins. Slice the roasted peppers into thin strips.
- Heat the oil in a large saucepan over a low heat. Fry the onion for 8-10 mins until softened. Stir through the garlic, coriander, cumin and harissa paste and cook for 1 min more. Add the chickpeas and stock, bring to the boil and simmer for 15 mins, covered.
- Stir the peppers through the soup with the kale, lemon zest and juice, and apricots and cook, covered, for another 5 mins. Ladle the soup into bowls and serve with the chopped parsley scattered over and a dollop of yogurt, if you like.
Nutrition Facts : Calories 309 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
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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.
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