This was a quick dinner that we weren’t planning to blog about, but it turned out so great we wanted to share the recipe. I had some vegetable stock I had made a few days before in our pressure cooker, which definitely added to the yumminess, but I’m sure this will work well with store-bought stock or bouillon cubes too.
The secret of this soup is how we used tahini as a thickener, which produced an almost coconut-milk-like creaminess. It really worked well in this recipe, and we’ll be sure to try tahini in other soups in the future.
This is what we used:
- 3 tablespoons canola oil
- 2 teaspoons cumin (jeera)
- 2 teaspoons coriander
- 1 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1 onion, chopped
- 5 cloves of garlic, crushed
- about 6 dl of vegetable stock
- 5 medium potatoes, diced
- 1 can of chickpeas, rinsed and drained
- 2 teaspoons tahini
- 1 – 2 tablespoons lime juice
- salt to taste
- sugar to taste
- pepper to taste
- chopped fresh parsley to garnish
I began by prepping the potatoes, onion and garlic. Since we were hungry, I diced the potatoes into smallish cubes to reduce cooking time.
I heated the oil in a thick-bottomed pot and added the cumin, coriander, turmeric and paprika. I stirred with a spatula, until the fragrances were released. Then I added the onion and garlic, and sweated them for a few minutes. Next I put the potato cubes in the pot, and poured in the stock, just enough to cover the potatoes. I brought the soup to boil, covered the pot, and cooked until the potatoes were soft.
When the potatoes were done I added the chickpeas in the soup. Then I took about 1 dl of the liquid from the soup in a cup, mixed in the tahini with a spoon until no lumps remained, and poured it back into the soup. Then we added the salt, sugar, pepper and lime juice, and checked the taste until it was to our liking. Before serving, we sprinkled our soup with some chopped parsley.