Hearty chickpea broth with whipped tahini.
We’ve teamed up with chef Kali Jago for recipe, created specifically around our new season Greek EVOO. The 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."
The latest Club oil from Corinthia is the perfect EVOO for this dish, while it’s delicate it adds depth and richness to the dish. Bringing everything together beautifully. Don’t be shy with it, a good EVOO really makes the humble pulse sing.
Here's the method:
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!
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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 hearty bowl 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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