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 bulgur salad (tabbouleh) and a steamed green vegetable round this meal out nicely.
Recipe information
Yield
6 to 8 servings
Ingredients
1
1
3 to 4
4
2
1
1
2
1
1
3 to 4
2 to 3
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Preparation
Step 1
Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden.
Step 2
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.
Step 3
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.
Step 4
Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
Step 5
Stir in the parsley, scallions, dill, and lemon juice. Add water as needed for a medium-thick consistency.
Step 6
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
Step 7
Per serving:
Step 8
Calories: 247
Step 9
Total fat: 11g
Step 10
Protein: 10g
Step 11
Fiber: 11g
Step 12
Carbohydrate: 31g
Step 13
Cholesterol: 0mg
Step 14
Sodium: 280mg