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.
15 Comments
That soup sounds delicious and so simple…I think I’ve found our dinner for tonight!
That looks delicious. It uses similar ingredients to my Shorabat Addas, which uses lentils instead of chickpeas, and is seasoned with onion, garlic, cumin, turmeric, paprika and lemon juice. If you liked this soup, give the Addas a go. It’s delicious and wonderfully easy to make!
This sounds really yummy! We only had chickpea soup yesterday, but I’ll definitely convince the bf to try yours tomorrow.
Ooh this looks tasty! I’m always looking for new soup recipes, especially in winter!
And I really like the idea of tahini in soup. I think I might try it with sweet potatoes, though. I always like the curry flavors with sweet potatoes.
i love putting chickpeas in soup. actually, they’re just awesome in general.
My cafeteria, surprisingly, makes an awesome chickpea and potato soup (admittedly with other random leftover vegetables thrown in). Next time I’m at home and inexplicably missing dining hall food, I’ll definitely pull out this recipe (it even looks the same!).
This looks fantastic! Thanks for the recipe!
I am in love with nearly every ingredient in this recipe, so needless to say, I will be making this soup soon!
Monica, bookmarked your recipe!
Isobel, good idea trying a similar soup with sweet potatoes, we gotta try that too.
If anyone makes a tahini-thickened soup, let us know how it turned out!
Ooh, yum!
Hi there! I just discovered your website and I love it! Your recipes are so inspiring and delicious-looking, I can’t wait to try some out; thanks for sharing!
I just made this recipe for dinner last night, and my word was it delicious! The tahini as thickener worked wonderfully and added yet another intriguing flavour to the mix.
My partner has asked when I’m making this again a few times already. Thank you :)
This looks wonderful and warming! YUM YUM!
this will be perfect for when the weather cools down in melbourne!
this was great! thanks so much for the recipe. my partner is feeling a bit ill (probably allergies this time of year) and I wanted to make a nourishing soup – this was definitely it. I added several carrots with the potatoes (using 2 large potatoes), and after the soup had come together, took my potato masher and mashed the solids just a bit. I’ll make this again, to be sure!