The dish can be made in two ways: with jarred vegetables or cooked by 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 was thinking: How had it not occurred to me before to mix con ? The two understand each other perfectly: the mild flavor of the sesame and the toasted touch of the sesame make a perfect combination.
Since then, it has become one of: simple, nutritious and brightens any gray day. It can be prepared with dried chickpeas, if you have time and desire to do it as before, or with , if what you want is to eat delicious food without complicating your life. In both cases, the result is still spectacular.
Traditional version
Ingredients
For 4 people
- 500 g dried chickpeas
- 100 ml 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 or chilli 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 pot, heat three tablespoons of oil. Sauté the crushed garlic for a minute and remove it. Add the chopped onion and leek, let them soften, and 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 stir: at first it thickens, then becomes creamy.
Add a ladle of the hot soup broth, mix well and pour everything back into the pot. Stir gently so that it is well combined and silky.
Serve the soup hot, with a drizzle of olive oil and a little fresh dill.
Quick version
Ingredients
For 4 people
- Two large jars of chickpeas (about 800 g drained)
- 100 ml 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 or chilli 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.
Adjust 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 stir: at first it thickens, then becomes creamy.
Add a ladle of the hot soup broth, mix well and pour everything back into the pot. Stir gently so that it is well combined and silky.
Serve the soup hot, with a drizzle of olive oil and a little fresh dill.
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