Ingredients

The following ingredients have 4 Servings
  • 1 tbsp. olive oil
  • 1 onion, (diced)
  • 3 garlic cloves, (minced)
  • 4 cups vegetable broth
  • 2-14 oz. cans chickpeas, (drained and rinsed)
  • 8 oz. curly kale leaves, (stemmed and torn into bite-sized pieces)
  • 1/4 cup tahini
  • 2 tbsp. lemon juice
  • salt and pepper to taste
  • sesame seeds, (optional)
  • scallions, (optional)

Instruction

  • Coat the bottom of a large saucepan with oil and place over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  • Add broth and chickpeas. Raise heat and bring to a simmer. Lower heat and allow to simmer for 5 minutes.
  • Working in batches if needed, transfer mixture to a food processor and blend until smooth. Blend half or all, depending on how chunky/thick you like your soup.
  • Return to pot and stir in kale. Bring back to a simmer and cook until kale is tender, about 10 minutes.
  • Stir in tahini and lemon juice. Season with salt and pepper to taste.
  • Ladle into bowls and top with scallions and sesame seeds. Serve.