2cupswhitebaby bella, or crimini mushrooms, sliced
1cupwhite cabbagefinely shredded
3 ½cupscooked or two 15- to 16-ounce cans chickpeasdrained and rinsed
¼ to ½cupfinely chopped fresh parsleyto taste
3–4 scallionsgreen parts only, thinly sliced
2–3 tbsp minced fresh dillor more, to taste
juice of ½ to 1 lemonto taste
salt and freshly ground pepperto 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.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.