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    Chickpea-Mushroom Soup with Tahini

    Published: Aug 10, 2020 · Updated: Mar 4, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in this tasty, offbeat soup recipe. 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.

    Chickpea Tahini Mushroom Soup

    Chickpea-Mushroom Soup with Tahini

    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.
    5 from 2 votes
    Print Pin Rate Email
    Course: Soup
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6
    Author: Veg Kitchen

    Ingredients

    • 1 tbsp olive oil
    • 1 medium onion chopped
    • 3 –4 cloves garlic minced
    • 4 cups water with 2 vegetable bouillon cubes
    • 2 cups white baby bella, or crimini mushrooms, sliced
    • 1 cup white cabbage finely shredded
    • 1 tsp ground cumin
    • 2 tsp salt-free seasoning
    • 3 ½ 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 –4 scallions green parts only, thinly sliced
    • 2 –3 tbsp minced fresh dill or more, to taste
    • juice of ½ to 1 lemon to taste
    • salt and freshly ground pepper to taste

    Instructions

    • 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.
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    Chickpea Tahini Mushroom Soup recipe

    Chickpea Tahini Mushroom Soup

    Nutrition Information:
    Per serving: Calories: 247; Fat: 11g;  Protein: 10g;  Fiber: 11g; Carbs: 31g; Sodium: 280mg

    • Explore other delicious vegan soup recipes here at Soulful Soups. 

    This post was originally published on 11 Aug 2011.

    Previous Post: « Marinated Grain Salad with Black-Eyed Peas
    Next Post: Favorite Basic Pizza Dough »

    Reader Interactions

    Comments

    1. Cherise says

      January 13, 2016 at 1:15 pm

      Love this soup! Great blend of flavors, make a head if you have time.

    2. Nava says

      January 14, 2016 at 7:58 pm

      Thanks for your comment, Cherise. So glad you enjoyed this soup.

    3. Jen says

      January 27, 2016 at 11:58 am

      5 stars
      My husband and I made this delicious soup last night.
      Love at first bite.
      Can't wait for lunch for leftovers!

    4. So-Young says

      November 15, 2020 at 2:14 am

      5 stars
      Love this one. Thanks for sharing 😀

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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