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Hearty Chickpea Soup With Whipped Tahini

Hearty Chickpea Soup With Whipped Tahini

Ingredients

2 small onions
4 large garlic cloves, grated or minced
2 x 540g jars of jumbo chickpeas, including their liquid (approx. 800g drained chickpeas + 280g liquid, topped up with 300g water)
1–2 tsp salt (to taste)
Small bunch fresh bay leaves, optional
85g (100ml) Greek olive oil, plus more for drizzling
Juice of 2 lemons
2 tsp freshly ground black pepper
50g parsley, picked
150g tahini
20g Greek olive oil
125g water
1 lemon / 30g lemon juice

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Greek Extra Virgin Olive Oil

We’ve teamed up with chef Kali Jago for recipe, created specifically around our new season Greek Extra Virgin Olive Oil. This chickpea soup is topped with a dollop of whipped tahini, a delicious addition that’s easily transferable to other dishes.

Kali explains: "On a recent trip to Athens, I ate at Diporto, a no-frills, no-menu restaurant where you're seated and served a selection of dishes without ordering. Among them was this chickpea dish: a simple broth, melt-in-the-mouth jumbo chickpeas, lots of black pepper, and plenty of extra virgin olive oil. It was heavenly! When I got home, I had to recreate it—and I’m happy to say this version is pretty much spot on."

How to make the chickpea soup

Serves 4

Peel the onions and cut them into eighths.
Mince or grate the garlic.
Place both in a medium-large pan with a lid.
Add the chickpeas along with their liquid (if using Bold Bean, otherwise strain and add more water), 400g of water, 1 tsp salt, and bay leaves (if using).
Cover with the lid, bring to a boil, then reduce to a simmer.
Stir in the olive oil and cook for about 40 minutes, or until the onions are soft and mellow.
Add the lemon juice and black pepper. Taste and adjust seasoning as needed.
Stir in the picked parsley and serve with fresh bread to mop it all up.
Take this dish to another level with the optional (but recommended!) whipped tahini topping.
Blend all the ingredients in a blender until fluffy and smooth. Keep any extra in the fridge—it’s great on everything!
Enjoy this comforting dish, and don’t forget to drizzle with extra olive oil for that perfect finish.

Top tip to keep you fighting fit:

For an extra dose of goodness this chickpea soup works deliciously with the array of brassicas in season this month. Think kale, savoy cabbage or any other greens that are lurking in the fridge!

About the creator:

Kali Jago is a plant-forward chef, restaurateur, and supper-club host based in London who takes influence from her travels and time spent exploring different plant-based cuisines around the world.

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Greek Extra Virgin Olive Oil

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