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Chickpeas in Lemon-Tahini Broth Recipe

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!
4.21 from 58 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
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:

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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