Lemon Tahini Chickpea Soup
Recipe developed by Julia Hop Hing and reviewed by Jackie Silver MHSc, RD
Here is an easy recipe for homemade lemon tahini chickpea soup
garlic, peeled and minced
onion, peeled and minced
whole wheat orzo
(can sub rice if you don’t have orzo)
(frozen or canned)
(frozen or fresh)
fresh (or frozen) spinach
chopped fresh dill, plus extra for garnishing
fresh lemon juice
(juice from about 1-2 large lemons)
1/4 - 1/3
Pepper to taste
Mince the onion and garlic and cut the carrots and celery into bite sized pieces.
In a large pot, heat the olive oil before adding in the carrots, celery, onion, and garlic. Sauté on low heat until the onions are translucent.
Pour in 4 cups of vegetable stock and 6 cups of water into the pot. Turn the heat to high and allow the soup to come to a boil.
Reduce the heat to medium then add in the chickpeas and orzo. Cover the pot with a lid and allow the soup to boil for 5 minutes.
Stir the soup before adding the corn and kale into the pot. Also add ¼ cup of dill. Continue to boil until the orzo is al dente and the carrots have softened, about 2-5 minutes.
Remove from heat and add in the lemon juice and tahini. Use 1/4 cup tahini for a less intense flavour and 1/3 cup if you love the taste of tahini. Season with pepper and spices to taste.
Add the spinach and stir until wilted.
Garnish with extra dill or tahini if desired.
Serve and enjoy!
Recipe adapted from The Simple Veganista: https://simple-veganista.com/lemon-chickpea-orzo-soup/
meal prep, one bowl recipe, plant based, soup, vegan, winter soup