Let me first state that this soup tastes unusual.  When fed to the family, one person hated it.  One disliked it.  One liked it.  And two loved it.  I am one of the ones that loved it.  The more I ate of it, the more I loved it.  It is creamy and meaty and full of nutty goodness and very easy to make.  I highly recommend it. But if you are not adventurous and welcome to middle eastern tastes…then be warned.

Ingredients

• I package of frozen chopped spinach (or use a package of fresh spinach, chopped)
• 1 can (15oz) Garbanzo/Chickpeas
• I med onion, roughly diced (not too fine)
• 4 cloves of garlic, crushed or minced.
• 1/4 cup olive oil
• 4-5 tablespoons (1/2 cup) of tahini
• 1 and 1/2 lemons, or 4 TBLS of lemon juice
• veggie bouillon cubes or veggie stock mix
• 5-6 cups of water
• salt and pepper to taste

Instructions

In large pot heat up olive oil.  Saute onions until soft. Add in frozen spinach and 2 crushed cloves of garlic to cook while stirring until spinach is no longer frozen (or fresh spinach is wilted).  Add in water, bouillon cubes/mix, and garbanzo beans.  Stir.

Simmer for 30 minutes over low-medium heat.

In a small bowl, add two other crushed cloves of garlic, squeeze juice from one and 1/2 lemons.  Add in tahini and mix well.   Add in a couple tablespoons of the hot soup to the bowl to stop the tahini mix from curdling.  Now add the lemon juice/tahini mix to the pot and turn off heat.  Stir and add salt and pepper to taste.
Serve hot or cold.