Chickpea Tahini Soup – Love & Lemons

This Creamy Tahini Chickpea Soup recipe is much loved by all of you and for good reason! It’s the definition of simple, healthy, feel-good food. Recipe below and also on page 83 of my cookbook, Simple Feel Good Food 💛

Ingredients
*2 tablespoons extra-virgin olive oil, plus more for serving
*1 bunch scallions, chopped
*3⁄4 teaspoon sea salt, plus more to taste
*4 cups vegetable broth
*3 cups cooked chickpeas, drained and rinsed
*2 tablespoons tahini
*2 cups fresh spinach
*2 tablespoons chopped fresh dill
*2 tablespoons fresh lemon juice, plus wedges for serving
*Red pepper flakes
*Pita, for serving
*Freshly ground black pepper

Heat the olive oil in a large pot over medium heat. Add the scallions, salt, and several grinds of pepper and cook for 2 minutes, or until softened but still bright green.
Add 3 cups of the broth and 12⁄3 cups of the chickpeas and simmer, uncovered, for 15 minutes.

Combine the remaining 1 cup broth, the remaining 11⁄3 cups chickpeas, and the tahini in a blender and blend until creamy. Stir into the soup pot and simmer over low heat for 2 minutes.

Add the spinach, dill, and lemon juice and stir until the spinach is wilted. Season to taste with salt and pepper.

Portion into bowls and top with a generous swirl of olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes. Serve with pita.

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if you have a few can of chickpeas in your pantry you’re well on your way to making this creamy tahini chickpeas soup this recipe comes from my latest cookbook simple Feelgood food I love it because it’s creamy without any cream only requires a few simple ingredients and is ready in under 30 minutes I like to serve it with a drizzle of olive oil red pepper flakes and a squeeze of lemon for a deliciously bright finish