Chickpea And Tahini Soup Recipes

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COLD CHICKPEA-TAHINI SOUP



Cold Chickpea-Tahini Soup image

Chickpeas have an irresistibly robust and nutty flavor, and a texture that can run from crunchy to tender. Dried chickpeas take longer to cook than other beans (two hours is a likely cooking time); use enough water, and the process is stress-free. One major benefit to cooking chickpeas yourself - aside from the superior flavor and texture - is that the water you cook them in becomes particularly rich and flavorful by the time they're done. Save it for soups like the cold one here, which is a refreshing riff on hummus.

Provided by Mark Bittman

Categories     easy, quick, soups and stews

Time 15m

Yield 4 to 6 servings.

Number Of Ingredients 13

1 cup chopped tomatoes
1 cup chopped cucumber
1/4 cup chopped red onion
1/4 cup chopped pitted olives
1/4 cup chopped fresh parsley
Salt and freshly groundblack pepper
3 cups cooked or canned chickpeas
3 tablespoons lemon juice
1 tablespoon olive oil, plus morefor drizzling
1/4 teaspoon ground cumin
1 small garlic clove
2 to 3 tablespoons tahini
1/2 cup crumbled feta

Steps:

  • Combine the chopped tomatoes, cucumber, red onion, olives, parsley and a sprinkle of salt and pepper in a small bowl; set aside.
  • In a blender, combine the chickpeas, lemon juice, 1 tablespoon olive oil, cumin, garlic, tahini and a sprinkle of salt and pepper. Gradually add water (start with 1 cup) and blend until smooth and thin enough to pour. Taste and adjust seasoning. Pour into bowls, and top with the chopped-vegetable mixture, some crumbled feta, a sprinkle of cumin (if you like) and a generous drizzle of olive oil.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 11 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 496 milligrams, Sugar 2 grams

CHICKPEA AND TAHINI SOUP



Chickpea and Tahini Soup image

Make and share this Chickpea and Tahini Soup recipe from Food.com.

Provided by Serah B.

Categories     Beans

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 medium onion, chopped
3 -4 garlic cloves, minced
4 cups water
2 vegetable bouillon cubes (I use Broth Powder Mix)
2 cups baby portabella mushrooms or 2 cups cremini mushrooms, sliced
1 cup finely shredded white cabbage
1 teaspoon ground cumin
2 teaspoons sodium-free seasoning
2 (16 ounce) cans chickpeas, drained and rinsed
1/4 cup tahini
1/4-1/2 cup fresh parsley, to taste
3 -4 scallions, green parts only, thinly sliced
2 -3 tablespoons fresh dill, minced (to taste)
1/2-1 lemon, juice of, to taste
salt & freshly ground black pepper, to taste

Steps:

  • Heat oil in soup pot. Add onion and garlic and saute over med-low until golden.
  • Add water and bullion cubes, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.
  • 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 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 parsley, scallions, dill and lemon juice. Add water as needed for medium-thick consistency.
  • Season with salt and pepper, then simmer for 5 minutes longer.

Nutrition Facts : Calories 280.8, Fat 9, SaturatedFat 1.2, Sodium 472.5, Carbohydrate 41.8, Fiber 8.9, Sugar 2, Protein 10.8

CREAMY CHICKPEA AND TAHINI CASSEROLE



Creamy Chickpea and Tahini Casserole image

The ultimate in vegan comfort food. It's not a very specific recipe, and is open to much interpretation. It's a VERY modified version of what I found on the web. :)

Provided by Christine in Chicago

Categories     Brown Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 (15 -22 1/2 ounce) cans chickpeas, drained and rinsed
3 -4 cups cooked brown rice
1 (28 ounce) can diced tomatoes, undrained
1 medium white onion, chopped
1 teaspoon garlic powder (or equiv. fresh garlic)
1 teaspoon dried oregano (or equiv. fresh)
1 teaspoon dried basil (or equiv fresh)
1 -2 teaspoon dried parsley (or equiv. fresh)
3 tablespoons tahini
3 tablespoons water
1 tablespoon toasted sesame seeds (optional)

Steps:

  • Preheat oven to 375°F.
  • Mix tahini and water until well mixed (it should get kind of"fluffy"). Set aside.
  • Spray 9x13 pan with olive oil.
  • Dump all ingredients into pan.
  • Add salt and pepper to taste. Mix well.
  • Add tahini mixture, stir until well combined.
  • Bake at 375°F for approximately 40 minutes, until top begins to brown.
  • Sprinkle with sesame seeds, and bake 5 minutes more.
  • Serve hot!

CHICKPEA AND TAHINI SOUP



Chickpea and Tahini Soup image

Categories     Bread     Salad     Chickpea     Simmer

Yield 6 to 8 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
3 to 4 cloves garlic, minced
4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
2 cups sliced white, baby bella, or crimini mushrooms
1 cup finely shredded green cabbage
1 teaspoon ground cumin
2 teaspoons salt-free seasoning (see page 4 for brands)
Two 16-ounce cans chickpeas, drained and rinsed
1/4 cup tahini
1/4 to 1/2 cup finely chopped fresh parsley, to taste
3 to 4 scallions, green parts only, thinly sliced
2 to 3 tablespoons minced fresh dill, or more to taste
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Steps:

  • 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 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.
  • 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.
  • Nutrition Information
  • Per serving:
  • Calories: 247
  • Total fat: 11g
  • Protein: 10g
  • Fiber: 11g
  • Carbohydrate: 31g
  • Cholesterol: 0mg
  • Sodium: 280mg

CHICKPEA TAGINE SOUP



Chickpea tagine soup image

Discover the rustic flavours of tagine in a soup. Packed with chickpeas, peppers and kale plus apricots for sweetness, this satisfying soup is super-healthy

Provided by Esther Clark

Categories     Lunch, Soup, Starter

Time 40m

Number Of Ingredients 14

2 red peppers
1 tbsp rapeseed oil
1 red onion , thinly sliced
2 large garlic cloves , crushed
2 tsp ground coriander
1 tsp ground cumin
2 tbsp rose harissa paste
2 x 400g cans chickpeas , drained and rinsed
1 ½l low-salt veg stock
150g kale , chopped
1 lemon , zested and juiced
50g dried apricots , finely chopped
1⁄2 small bunch parsley , finely chopped
fat-free natural yogurt , to serve (optional)

Steps:

  • Heat the grill to its highest setting. Halve and deseed the peppers, then lay cut-side down on a baking sheet lined with foil. Grill for 10-15 mins, or until blistered and softened. Leave until cool enough to handle, then remove and discard the skins. Slice the roasted peppers into thin strips.
  • Heat the oil in a large saucepan over a low heat. Fry the onion for 8-10 mins until softened. Stir through the garlic, coriander, cumin and harissa paste and cook for 1 min more. Add the chickpeas and stock, bring to the boil and simmer for 15 mins, covered.
  • Stir the peppers through the soup with the kale, lemon zest and juice, and apricots and cook, covered, for another 5 mins. Ladle the soup into bowls and serve with the chopped parsley scattered over and a dollop of yogurt, if you like.

Nutrition Facts : Calories 309 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 13 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium

GARLIC, SPINACH, AND CHICKPEA SOUP



Garlic, Spinach, and Chickpea Soup image

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Provided by Dale Penny

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Steps:

  • Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  • Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
  • In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
  • Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g

ROASTED CARROT AND TAHINI SOUP



Roasted Carrot and Tahini Soup image

A little sweet, a little creamy, a little nutty. Combine that with a variety of spices and you have a flavorful carrot soup! Garnish with shelled pumpkin seeds if desired.

Provided by France C

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 15

1 ½ pounds carrots, peeled and cut 1-inch pieces
1 small yellow onion, cut into 1-inch pieces
3 cloves garlic, peeled
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 cups vegetable broth
⅓ cup tahini
½ teaspoon curry powder
½ teaspoon ground coriander
¼ teaspoon ground ginger
⅛ teaspoon ground turmeric
⅛ teaspoon ground cardamom
⅓ cup heavy cream
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Combine carrots, onion, and garlic in a large bowl. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread vegetables evenly on the baking sheet.
  • Roast in the preheated oven until lightly browned and soft, about 25 minutes.
  • Combine 2 cups vegetable broth with 1/2 of the cooked vegetables in a blender jar. Puree until smooth and pour into a large saucepan over medium heat. Puree remaining broth and vegetables with tahini; pour into the saucepan.
  • Add curry powder, coriander, ginger, turmeric, and cardamom to the vegetable puree. Stir until warm. Stir in heavy cream and remove from heat. Season with salt and pepper. Ladle soup into bowls.

Nutrition Facts : Calories 370.1 calories, Carbohydrate 28 g, Cholesterol 27.2 mg, Fat 27.7 g, Fiber 8.4 g, Protein 7.6 g, SaturatedFat 7.3 g, Sodium 920.9 mg, Sugar 11.9 g

CARROT & TAHINI SOUP



Carrot & tahini soup image

Ideal for a light lunch or starter, this healthy, colourful soup is a tasty blend of chickpeas, carrots and tahini. Top with a scattering of fried chickpeas to serve

Provided by Liberty Mendez

Categories     Lunch, Starter

Time 35m

Number Of Ingredients 8

2 tbsp rapeseed oil
400g can chickpeas, drained and rinsed
2 onions, roughly chopped
2 garlic cloves, roughly chopped
4 celery sticks, roughly chopped
400g carrots, roughly chopped
800ml hot low-salt vegetable stock
2 tbsp tahini

Steps:

  • Heat 1 tbsp oil in a deep saucepan over a medium-high heat and fry half the chickpeas for 5-8 mins until golden and crisp. Tip into a bowl and toss with sea salt, then leave to cool until ready to serve.
  • Add the remaining oil, the onions, garlic, celery, carrots and a pinch of salt to the pan and fry over a medium heat for 8 mins, or until the vegetables have coloured slightly and started to soften.
  • Pour in the stock and add the remaining chickpeas, then bring the mixture to the boil. Cover, reduce the heat to a simmer and cook for 10-12 mins until the carrots are tender. Add the tahini and a large pinch of black pepper, then blitz the soup until smooth using a hand blender. Taste for seasoning, then ladle into bowls and top with the fried chickpeas and some black pepper just before serving.

Nutrition Facts : Calories 265 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 11 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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