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.
- 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
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.