The dish can be prepared in two ways: with jarred vegetables or cooked yourself. The secret of both is the final finish with tahini
I tried this soup for the first time two summers ago, at my mother’s house, and I thought: How had this not occurred to me before mixing? chickpeas with tahini? The two understand each other perfectly: the delicate flavor of the legume and the toasted touch of sesame make for a fantastic combination.
Since then it has become one of my favorite autumn soups: simple, nutritious and with that citrus touch that brightens up any gray day. It can be prepared with dried chickpeas, if you have the time and desire to do it as before, or with canned chickpeas, if what you want is to eat delicious foods without complicating your life. In both cases, the result is still spectacular.
Traditional version
Ingredients
For 4 people
- 500 g of dried chickpeas
- 100 ml of extra virgin olive oil
- 1 medium onion
- 1 leek (white part only)
- 1 clove of garlic
- 1 carrot
- Juice of 1 ½ lemon
- 2 tablespoons tahini
- Salt and black pepper to taste
- Chili pepper or chili flakes (optional)
- Chopped fresh dill, to serve
Instructions
Soak the chickpeas for 24 hours in plenty of water.
Cook them in clean water for about 10 minutes, remove the foam and change the water.
In a pan, heat three tablespoons of oil. Brown the crushed garlic for a minute and remove it. Add the chopped onion and leek, let them sweat, then add the chickpeas and grated carrot.
Cover with 1.5 liters of hot water, cover and cook over medium-low heat for about 60 minutes, until the chickpeas are tender but whole. Season with salt and pepper at the end.
Finish by adding the rest of the oil and the juice of ½ lemon. Stir with a wooden spoon so that the broth thickens a little.
In a bowl, mix the tahini with the juice of one lemon.
Add half a glass of warm water and mix: first it thickens, then it becomes creamy.
Add a ladle of hot broth, mix well and pour everything back into the pan. Mix gently so that it is well blended and silky.
Serve the soup piping hot, with a drizzle of oil and a little fresh dill.
Fast version
Ingredients
For 4 people
- Two large jars of chickpeas (about 800g drained)
- 100 ml of extra virgin olive oil
- 1 medium onion
- 1 leek (white part only)
- 1 clove of garlic
- 1 carrot
- Juice of 1 ½ lemon
- 2 tablespoons tahini
- Salt and black pepper to taste
- Chili pepper or chili flakes (optional)
- Chopped fresh dill, to serve
Instructions
Heat three tablespoons of oil and fry the crushed garlic for a minute. Remove it.
Add the chopped onion and leek and the grated carrot, and let them soften.
Add the drained chickpeas, cover with a liter of hot water and cook for about 20 minutes.
Season with salt and pepper, add the rest of the oil and the juice of 1/2 lemon.
In a bowl, mix the tahini with the juice of one lemon.
Add half a glass of warm water and mix: first it thickens, then it becomes creamy.
Add a ladle of hot broth, mix well and pour everything back into the pan. Mix gently so that it is well blended and silky.
Serve the soup piping hot, with a drizzle of oil and a little fresh dill.
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