Chickpea And Tahini Soup

• 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 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

1. Heat oil in soup pot. Add onion and garlic and saute over med-low until golden.
2. 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.
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 back into the soup pot.
4. Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
5. Stir in parsley, scallions, dill and lemon juice. Add water as needed for medium-thick consistency.
6. Season with salt and pepper, then simmer for 5 minutes longer.

olive oil, onion, garlic, water, vegetable bouillon cubes, baby portabella mushrooms, white cabbage, ground cumin, chickpeas, tahini, fresh parsley, fresh dill, lemon, salt

Taken from www.food.com/recipe/chickpea-and-tahini-soup-338985 (may not work)