Chickpea and Tahini Soup

• 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

1. Heat the oil in a soup pot.
2. Add the onion and garlic and saute over medium-low heat until golden.
3. Add the water with bouillon cubes, mushrooms, cabbage, and seasonings.
4. Bring to a rapid simmer, then lower the heat.
5. Cover and simmer gently for 15 minutes.
6. Meanwhile, set aside 1 cup of the chickpeas and place the remainder in a food processor or blender with the tahini.
7. Add a little water as needed to thin the consistency.
8. Process until smoothly pureed.
9. Stir the puree into the soup pot.
10. Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.
11. Stir in the parsley, scallions, dill, and lemon juice.
12. Add water as needed for a medium-thick consistency.
13. Season with salt and pepper, then simmer for 5 minutes longer.
14. Serve at once, or let stand off the heat for an hour or two.
15. Heat through before serving.
16. Per serving:
17. Calories: 247
18. Total fat: 11g
19. Protein: 10g
20. Fiber: 11g
21. Carbohydrate: 31g
22. Cholesterol: 0mg
23. Sodium: 280mg

olive oil, onion, garlic, water, sliced white, green cabbage, ground cumin, salt, chickpeas, tahini, fresh parsley, scallions, fresh dill, lemon, salt

Taken from www.epicurious.com/recipes/food/views/chickpea-and-tahini-soup-378894 (may not work)