Chickpea Soup with Golden Spices
| Yield: | 8 Servings |
| Categories: | Soups, Beans |
| 2 | c | Chickpeas; soaked overnight (or 4 15-ounce cans chickpeas) |
| 1 | tb | Extra virgin olive oil |
| 2 | c | Minced onion |
| 4 | tb | Minced garlic; divided use |
| 2 | ts | Salt; as needed |
| 1 | lg | Carrot; diced |
| 1 | pn | Saffron threads |
| 2 | ts | Cumin seed; lightly roasted |
| 2 | ts | Dry mustard |
| 1/4 | c | Fresh lemon juice |
| Black pepper; to taste | ||
| 1 | pn | Cayenne pepper |
| 2 | tb | Tahini; or more, opt |
| 2 | md | Ripe tomato meats; *see note |
| Sesame oil; optional | ||
| Chopped fresh cilantro |
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