Chickpeas in Lemon-Tahini Broth

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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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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 beat. My husband absolutely loved these lemon-tahini chickpeas!

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How to Make This Recipe:

Making these chickpeas in lemon-tahini broth is so easy! Simply start by browning aromatics, which include leeks, garlic, and red Fresno chili pepper.

Next, add stock to the pot and bring to a boil. Add the chickpeas and a few spices and simmer until they’re very tender. The spices I use in this dish are thyme, paprika, and a little white pepper. You can use black pepper but white pepper has a really unique, pungent flavor. When used in very small amounts, it adds a very complex undertone to the broth!

Next, add the greens and cook them until they’re tender and bright green. From there, it’s just a matter of stirring in the lemon-tahini mixture until it is completely mixed into the broth. Finally, ladle it into bowls and garnish! I garnished with chopped avocado, minced scallion, and a little Aleppo red pepper flakes. I finished it with a touch of mustard oil. These lemon-tahini chickpeas were simply divine!

Looking for more vegetarian recipes? Check my archives!

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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!
3.89 from 27 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Equipment

  • Wide pot

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 leek trimmed, rinsed, and sliced thinly into rounds
  • 8 cloves garlic peeled and minced
  • 1 red Fresno chili pepper trimmed and minced
  • 4 cups vegetable stock
  • 2 15- ounce can chickpeas drained and rinsed
  • 1 teaspoon dry thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon white pepper optional
  • 1 head of bok choy finely chopped (or use kale, spinach, or arugula)
  • 1/4 cup tahini
  • 1 lemon juiced
  • A few shakes of your favorite hot sauce optional
  • Salt to taste

For Garnish:

  • 1 avocado diced
  • 1 scallion minced
  • Aleppo pepper optional
  • Mustard oil or extra virgin olive oil optional

Instructions

Prepare Tahini:

  • In a bowl, combine the tahini, lemon juice, and a few splashes of hot sauce and stir to combine. Set aside.

Prepare Aromatics:

  • Heat oil in a wide pot over medium-high. Melt the butter into the oil. Once frothy, add the leeks and cook for 7-8 minutes until softened and beginning to turn golden brown.
  • Add the garlic and red Fresno chili pepper and cook for 45 seconds until fragrant. Season with salt and pepper.

Cook the Chickpeas:

  • Add the stock to the pot and bring to a boil. Reduce heat and add chickpeas, thyme, paprika, white pepper, and salt, to taste. Simmer for 15 minutes until the chickpeas are very tender.

Cook the Greens:

  • Add the greens and a little water and cook until the greens are bright green and tender, about 10 minutes.

Finish the Broth:

  • Add the tahini mixture to 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. Sprinkle with Aleppo pepper and a drizzle of mustard oil, if desired. Enjoy!

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