- 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
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.
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.
Calories: 366kcal | Carbohydrates: 44g | Protein: 15g | Fat: 17g | Sodium: 19mg | Fiber: 13g | Sugar: 7g | Vitamin C: 23mg