Chilled Chickpea and Tahini Soup
The reason why we decided to embark on this journey called Simply Souperlicious was to challenge our assumptions around fruits and vegetables. This experience has done something pretty extraordinary for our family. This experiment has made our taste buds keener than before, so we’re more willing to try new foods. For as long as we live, there will always be more for us to learn about the art of cooking. And, we remain intimidated when it comes to preparing certain recipes, but willing to try. Today, we’re taking on Tahini in a Chilled Chickpea soup.
Do you know the best thing we’ve discovered as a family? Chickpeas! We absolutely love them in soups, stews, salads and most notably as vegan burgers. While we’re comfortable eating them warm, the challenge was could we enjoy them in a chilled soup? As it turns out, we could and we have this recipe form the Cooking section of the New York Times, to thank for this discovery. Here’s the recipe below:
1 cup chopped tomatoes
1 cup chopped cucumber
1 red onion chopped
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
3 cups cooked or canned chickpeas
3 tablespoons lemon juice
1 tablespoon olive oil, plus more for drizzling
1/4 teaspoon teaspoon ground cumin
1 small garlic clove
2 to 3 tablespoons Tahini
1/2 cup crumbled feta cheese
- Prep 20min
- Meal Time Lunch
- Serves 4
1. Combine the chopped tomatoes, cucumber, red onion, parsley and a sprinkle of salt and pepper in a small bowl; set aside.
2. 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.
3. Taste and adjust seasoning. Note: here, you may need to really play with the seasoning.
4. Pour into bowls, and top with the chopped-vegetable mixture, some crumbled feta, don’t forget the drizzle of olive oil.