Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 1 bunch scallions, chopped
- ¾ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 4 cups vegetable broth
- 3 cups cooked chickpeas, drained and rinsed
Blended Mixture
- 1 cup vegetable broth (from total above)
- 1⅓ cups cooked chickpeas (from total above)
- 2 tablespoons tahini
Add-ins and Garnish
- 2 cups fresh spinach
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice, plus wedges for serving
- Red pepper flakes
- Pita, for serving
Instructions
- Sauté scallions: Heat the olive oil in a large pot over medium heat. Add the chopped scallions, sea salt, and several grinds of freshly ground black pepper. Cook for about 2 minutes, stirring occasionally, until the scallions are softened but still bright green and fragrant.
- Simmer soup base: Add 3 cups of the vegetable broth and 1⅔ cups of the cooked chickpeas to the pot. Bring to a simmer and cook uncovered for 15 minutes, allowing the flavors to meld together.
- Blend chickpea mixture: In a blender, combine the remaining 1 cup of broth, the remaining 1⅓ cups of chickpeas, and the tahini. Blend until the mixture is smooth and creamy, which will add body and creaminess to the soup.
- Incorporate blended mixture: Stir the blended chickpea and tahini mixture into the soup pot. Reduce the heat to low and simmer gently for an additional 2 minutes to fully integrate the flavors.
- Add greens and herbs: Stir in the fresh spinach, chopped dill, and fresh lemon juice. Continue stirring until the spinach wilts into the soup, about 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve: Ladle the soup into bowls and top each serving with a generous swirl of extra-virgin olive oil, a squeeze of fresh lemon juice, and a sprinkle of red pepper flakes for a touch of heat. Serve alongside warm pita bread for a complete meal.
Notes
- The soup can be made ahead and reheated gently on the stovetop, adding more broth if needed to adjust thickness.
- For a nut-free version, substitute tahini with a mild pureed white bean or omit it altogether.
- Add a dollop of plain yogurt or a sprinkle of feta cheese if not vegan for added richness.
- Leftover cooked chickpeas from a can or homemade are perfect, but dried chickpeas soaked and cooked ahead work well too.
- Adjust lemon juice according to your preferred level of brightness and acidity.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
