Cold Chickpea Tahini Soup Recipes

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COLD CHICKPEA-TAHINI SOUP



Cold Chickpea-Tahini Soup image

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

1 cup chopped tomatoes
1 cup chopped cucumber
1/4 cup chopped red onion
1/4 cup chopped pitted olives
1/4 cup chopped fresh parsley
Salt and freshly groundblack pepper
3 cups cooked or canned chickpeas
3 tablespoons lemon juice
1 tablespoon olive oil, plus morefor drizzling
1/4 teaspoon ground cumin
1 small garlic clove
2 to 3 tablespoons tahini
1/2 cup crumbled feta

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

CHICKPEA AND TAHINI SOUP



Chickpea and Tahini Soup image

Categories     Bread     Salad     Chickpea     Simmer

Yield 6 to 8 servings

Number Of Ingredients 15

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

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

CHICKPEA AND TAHINI SOUP



Chickpea and Tahini Soup image

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

1 tablespoon olive oil
1 medium onion, chopped
3 -4 garlic cloves, minced
4 cups water
2 vegetable bouillon cubes (I use Broth Powder Mix)
2 cups baby portabella mushrooms or 2 cups cremini mushrooms, sliced
1 cup finely shredded white cabbage
1 teaspoon ground cumin
2 teaspoons sodium-free seasoning
2 (16 ounce) cans chickpeas, drained and rinsed
1/4 cup tahini
1/4-1/2 cup fresh parsley, to taste
3 -4 scallions, green parts only, thinly sliced
2 -3 tablespoons fresh dill, minced (to taste)
1/2-1 lemon, juice of, to taste
salt & freshly ground black pepper, to taste

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

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