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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Healthy and simple soup, from a local NA*ME restaurant near my hometown. Ingredients:
6 cups vegetable stock |
3 (15 ounce) cans chickpeas, rinsed and drained |
4 tablespoons lemon juice |
3 tablespoons tahini paste |
3 tablespoons garlic, minced |
4 teaspoons cumin |
2 teaspoons coriander |
3 teaspoons turmeric |
1/2 cup pesto sauce, cilantro (garnish) or 1/2 cup basil (garnish) |
pita chips (garnish) |
Directions:
1. Blend half of all non-garnish ingredients in blender. Blend until smooth (3 minutes). If soup is thick, add more stock 1 tablespoon at a time. Season to taste with salt and pepper. Transfer to large pot.
2. Continue with remaining half ingredients to blend a second batch. Add to pot.
3. Heat soup to a simmer over medium-low heat. Cook, stirring occasionally, 15 to 20 minutes.
4. Serve in bowls and top each serving with 1 tablespoon of the pesto. Serve with healthy pita chips.
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