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 tabbouli salad and a steamed green vegetable would round this meal out nicely. Photos by Evan Atlas. Adapted from Vegan Soups and Hearty Stews for All Seasons.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 to 4 cloves garlic, minced
- 4 cups water with 2 vegetable bouillon cubes
- 2 cups sliced white, baby bella, or crimini mushrooms
- 1 cup finely shredded white cabbage
- 1 teaspoon ground cumin
- 2 teaspoons salt-free seasoning
- 3½ cups cooked or two 15- to 16-ounce cans chickpeas, drained and rinsed
- ¼ cup tahini (sesame paste)
- ¼ to ½ 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 ½ to 1 lemon, to taste
- Salt and freshly ground pepper to taste
- 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 half 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 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.
Per serving: Calories: 247; Fat: 11g; Protein: 10g; Fiber: 11g; Carbs: 31g; Sodium: 280mg
- Explore other delicious vegan soup recipes here at Soulful Soups.