Ingredients
For the Soup
- 2 teaspoons olive oil
- 1/2 small yellow onion, chopped
- 2-3 cloves garlic, minced (divided)
- 3 (15 ounce) cans chickpeas, drained and rinsed
- 1 tablespoon + 1 teaspoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 2 teaspoons dried parsley
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon black pepper
- 5-6 cups vegetable broth, depending on desired soup thickness
- 1/2 cup fresh herbs (mix of cilantro and parsley)
- 1/3 cup tahini
- Juice of 1/2 lemon, or more if desired
For the Crispy Pita Bread Topping
- 3 cups thinly diced pita bread (2-3 pitas)
- 3 teaspoons olive oil
- 2-3 teaspoons tamari (gluten-free if necessary)
Optional Toppings
- Chopped cilantro
- Tahini drizzle
- Fresh lemon juice
Instructions
- Prepare Crispy Pita Bread: Cut pita bread into thin strips and then into thirds to create bite-sized pieces. Heat a large pan over medium heat and add the olive oil. Toss in the pita bread pieces to coat with oil. Cook for a couple of minutes before drizzling tamari or soy sauce over them. Stir and cook until the pita bread is browned and crispy. Set aside for serving.
- Sauté Aromatics: Heat a large pot over medium heat and add a couple teaspoons of olive oil. Add the chopped onions and a pinch of salt, cooking until onions begin to soften, about 2 minutes. Then add minced garlic and cook for an additional minute.
- Add Spices and Chickpeas: Stir in drained chickpeas along with ground cumin, paprika, ground coriander, dried parsley, salt, and black pepper. Mix well and cook for 1-2 minutes to toast the spices and combine flavors. Pour in the vegetable broth, stir thoroughly, and bring the soup to a boil. Allow it to boil for 2-3 minutes.
- Blend the Soup: Remove the pot from heat and carefully transfer the soup mixture into a blender or food processor. Start blending on low, gradually increase to high speed, and blend until smooth and creamy, approximately 1-2 minutes. If the soup is too thick, add extra broth while blending. Blend in batches if necessary.
- Incorporate Fresh Herbs and Tahini: Remove the blender lid and add fresh parsley, cilantro, 1 small clove of garlic, lemon juice, and tahini. Blend again for about 30 seconds, allowing the fresh herbs to incorporate while leaving some little specks visible for texture and flavor.
- Heat and Serve: Pour the blended soup back into the pot and warm over medium heat until heated through. Serve topped with a drizzle of tahini, fresh lemon juice, chopped cilantro, and crispy pita bread pieces. Enjoy warm as a satisfying lunch or dinner.
Notes
- You can adjust the thickness of the soup by varying the amount of vegetable broth used during blending.
- For gluten-free option, ensure the pita bread and tamari are gluten-free.
- Use fresh herbs like a combination of cilantro and parsley to keep the soup vibrant and fresh-tasting.
- Tahini adds a creamy nutty flavor, but you can reduce the amount if preferred.
- Leftover soup can be refrigerated for 3-4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
