This recipe for chickpeas in lemon-tahini broth is an easy, healthy, creamy vegetarian dinner recipe that you’re going to love!
This is one of those easy recipes that just comes together in a breeze and makes you love, love, love cooking! The flavors are incredible together, and the lemon-tahini mixture adds a creaminess to the broth that just can’t be beaten. My husband absolutely loved these lemon-tahini chickpeas!
How to make my lemon-tahini chickpeas:
Making these chickpeas in lemon-tahini broth is so easy! You only need a few ingredients, and it’s a perfect dinner for a quick weeknight meal. I have substitutions below in case you don’t have something readily available.
What you need
- Tahini: To make the tahini-lemon base, you’ll make a mixture of tahini, lemon juice, and hot sauce.
- Aromatics: You’ll use leeks, garlic, and a red Fresno chili pepper. If you don’t have a red Fresno chili pepper, use crushed red pepper instead. If you don’t have a leek, use a regular old diced yellow onion.
- Spices: To the aromatics, you’ll add thyme, paprika, and white pepper.
- The broth: The broth is made with just water or vegetable stock, scallion whites, chickpeas, and sliced greens like spinach, bok choy, or kale.
- For serving: You can serve this with avocado if you like, but I’ve made it without, and it’s just as satisfying. I also finish with a sprinkle of minced scallion greens and Aleppo pepper flakes.
How to make it
- Step 1: Make the lemon-tahini mixture. You may need to add a splash of water to thin out the tahini depending on the brand you use.
- Step 2: Fry up the leeks in olive oil. You can add a few pats of butter if you want to add additional richness. Add the garlic and chili pepper or crushed red pepper. Stir in the thyme, paprika, and white pepper to bloom them briefly. You can use black pepper instead of white pepper, but the white pepper will add a bit more complexity to the flavor profile.
- Step 3: From there, pour in the water or stock and bring to a boil. Add the chickpeas and scallion whites and simmer for 20 minutes. Finish the broth with sliced greens like baby spinach, bok choy, or kale.
- Step 4: Temper the tahini mixture. Add a few scoops of the warm broth to the bowl of tahini and whisk to incorporate. Stir it back into the pot, and you’re done!
Ladle the lemon-tahini chickpeas into bowls and finish with Aleppo pepper, scallion greens, and avocado if you like. Enjoy!
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Chickpeas in Lemon-Tahini Broth
This recipe for chickpeas in lemon-tahini broth is an easy, healthy, creamy vegetarian dinner recipe that you're going to love!
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Servings: 4
Calories: 366kcal
Equipment
- Large pot
Ingredients
- ¼ cup tahini
- 1 lemon, juiced
- A few splashes of your favorite hot sauce optional
- 1-2 tablespoons water, if needed
- 2 teaspoons extra virgin olive oil
- 2 tablespoons plant-based or dairy butter, optional
- 1 leek, trimmed, rinsed, and sliced thinly into rounds
- 8 cloves garlic, peeled and minced
- 1 red Fresno chili pepper, trimmed and minced; or use crushed red pepper to taste
- 1 teaspoon dry thyme
- ½ teaspoon paprika
- ¼ teaspoon white pepper
- 4 cups water or vegetable stock, plus ¼ cup divided
- 2 15- ounce can chickpeas, drained and rinsed
- 3 scallions, trimmed and minced; white and green parts kept separate
- 4 ounces baby spinach, finely chopped; or use bok choy or kale
- Salt to taste
For Garnish:
- 1 avocado, peeled, pitted, and diced
- Aleppo pepper optional
- Extra virgin olive oil optional
Instructions
Prepare lemon-tahini mixture:
- In a bowl, combine the tahini, lemon juice, and a few splashes of hot sauce. Stir to combine. If the mixture thickens, add a few splashes of water and whisk until smooth.
Fry the leek:
- Heat oil in a wide pot over medium-high. Melt the butter into the oil (if using). Once frothy, add the sliced leek and cook for 7-8 minutes until it softens and turns golden around the edges.
- Add the garlic and minced chili or chili flakes. Cook for 45 seconds until fragrant. Add the thyme, paprika, and white pepper. Add a pinch of salt and toss to coat. Cook for 45 seconds.
Cook the chickpeas:
- Add 4 cups of water or stock to the pot. Add the chickpeas and white parts of the scallions. Bring to a boil and then reduce heat to low. Add a big pinch of salt and simmer for 15–20 minutes until the chickpeas are very tender.
Cook the greens:
- Add the greens and the remaining ¼ cup water and cook until the greens are bright green and tender, about 5–10 minutes, depending on the variety used.
Finish the broth:
- Scoop out a spoonful of the hot broth, add it to the bowl of tahini, and stir until smooth.
- Pour the tempered tahini mixture into the broth and stir until completely incorporated. Taste and season again to your preferences.
To serve:
- Ladle the chickpeas into bowls. Garnish with chopped avocado and minced scallion greens. Sprinkle with Aleppo pepper and a drizzle of extra virgin olive oil, if desired. Enjoy!
Nutrition
Calories: 366kcal | Carbohydrates: 44g | Protein: 15g | Fat: 17g | Sodium: 19mg | Fiber: 13g | Sugar: 7g | Vitamin C: 23mg
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This is one of my FAVORITE soups. I have been making every year for years at the first turn of the leaves!
Thank you! I’m so happy to hear it. I revisited the recipe tonight and made a few very minor tweaks! I did save the original recipe as it was written before, so if you’d like to have it, just let me know and I can link it in the post.