- Dish type
- Vegetable soup
- Pepper soup
A quick and easy, flavourful soup made with chickpeas, red pepper and tahini. Serve with toasted pitta triangles.
15 people made this
- 350ml (12 fl oz) chicken stock, divided
- 1 (400g) tin chickpeas
- 2 tablespoons tahini
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 small red pepper, diced
MethodPrep:15min ›Cook:15min ›Ready in:30min
- In a blender or food processor, blend 1/2 the chicken stock, chickpeas, tahini, mustard, garlic and red pepper until smooth.
- Transfer the blended mixture to a saucepan over medium heat. Mix in the remaining chicken stock, and cook until heated through.
Turn this into a vegan dish by using vegetable stock instead of chicken stock.
Reviews & ratingsAverage global rating:(12)
Reviews in English (11)
so quick and healthy!!-12 Nov 2011
very nice so healthyserved mine with a tablespoon of fat free fromage frais-17 Aug 2013
this recipe needs a little work.I added 2 x's the tahini and 2 tbs of sour crean because it was so thin. I also added some shallots and used a full fire rosted bell pepper. It was not good right off the stove but the next day after the flavors had a chance to marry it was nice. I would add some red pepper flakes next time.-17 Oct 2006