Syrian Chickpea Soup with Lemon and Tahini
Fabre Sanders
ingredients
- 1 pound dried chickpeas
- 3 tablespoons olive oil
- 1 large Spanish onion, peeled and diced
- 2 carrots, peeled and sliced
- 3 ribs celery, diced
- 5 whole cloves garlic, peeled
- 3 quarts vegetable or chicken stock
- Juice and zest of 2 lemons
- 1/4 cup tahini paste
- 1 teaspoon dried mint leaves
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon ground coriander
- 1 can (16 oz) chickpeas, drained and rinsed
- 1 bunch scallions, minced
- Kosher salt and freshly ground pepper
directions
- 1
Place the dried chickpeas in a deep bowl and add water to cover by 2 inches. Place in the refrigerator and soak overnight. Drain before using.
- 2
Heat a stockpot over medium-high heat. Add the olive oil, onion, carrots, celery, and garlic. Saute for 10 minutes. Add the soaked chickpeas and stock. Bring to a boil. Reduce the heat to medium and simmer until the chickpeas are soft and tender, 1 to 1 1/4 hours.
- 3
Add the lemon juice, lemon zest, tahini, mint, red pepper flakes, and coriander. Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth. Add the canned chickpeas, scallions, salt, and pepper. Stir to combine.
Source: The New England Soup Factory Cookbook
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