Chickpea and Tahini Soup

Name: Chickpea and Tahini Soup
Yield: 6 to 8 servings
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 to 4 cloves garlic, minced; 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 2 cups sliced white, baby bella, or crimini mushrooms; 1 cup finely shredded green cabbage; 1 teaspoon ground cumin; 2 teaspoons salt-free seasoning (see page 4 for brands); Two 16-ounce cans chickpeas, drained and rinsed; 1/4 cup tahini; 1/4 to 1/2 cup finely chopped fresh parsley, to taste; 3 to 4 scallions, green parts only, thinly sliced; 2 to 3 tablespoons minced fresh dill, or more to taste; Juice of 1/2 to 1 lemon, to taste; Salt and freshly ground pepper to taste

December 9, 2011

The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in a tasty, offbeat soup. Serve with fresh whole wheat pita bread. Middle Eastern bulgur salad (tabbouleh) and a steamed green vegetable round this meal out nicely.

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