Lemon Tahini Chickpea Soup
Here is an easy recipe for homemade lemon tahini chickpea soup
Ingredients
- 2 tbsp olive oil
- 5 large cloves garlic, peeled and minced
- 1 medium onion, peeled and minced
- 6 medium carrots, diced
- 6 stalks celery, diced
- 4 cups vegetable stock
- 6 cups water
- 2 cans chickpeas, drained
- 1 1/2 cups whole wheat orzo (can sub rice if you don’t have orzo)
- 1 cup corn (frozen or canned)
- 1 1/2 cups kale (frozen or fresh)
- 2-3 large handfuls fresh (or frozen) spinach
- 1/4 cup chopped fresh dill, plus extra for garnishing
- 5 tbsp fresh lemon juice (juice from about 1-2 large lemons)
- 1/4 - 1/3 cup tahini
- Pepper to taste
Instructions
- 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!
Notes
Recipe adapted from The Simple Veganista: https://simple-veganista.com/lemon-chickpea-orzo-soup/