Hello dear readers! Today, I’m excited to share a comforting and hearty soup that’s become a staple in our home—Middle Eastern Comfort: Creamy Tahini and Chickpea Soup with Sumac Pita Croutons. This dish combines the earthy flavors of chickpeas with the creamy richness of tahini, topped off with the tangy crunch of sumac-spiced pita croutons. It’s a delightful symphony of flavors and textures that’s perfect for cooler evenings.
As a busy family man in the UK, I often find myself juggling between work, family activities, and maintaining some semblance of culinary creativity. This recipe is a lifesaver for those nights when I need to create something wholesome and delicious that the whole family will love. Also, it’s always a bonus when the kids can’t get enough of something that’s packed with healthy ingredients such as chickpeas and tahini!
What I adore about this recipe is its simplicity. Even with a bustling household and little ones running around, I can prep this soup ahead of time, letting it bubble away gently on the stove while I tend to other chores. Plus, the enticing aroma of garlic, cumin, and coriander wafting through the house creates a cozy ambiance that everyone enjoys.
The joy of this recipe also lies in its roots. Inspired by Middle Eastern flavors, tahini gives this soup its luxuriously creamy texture without needing any cream. It’s a brilliant nod to the rich culinary traditions from that region that have influenced my cooking style in so many delightful ways.
Don’t overlook the sumac pita croutons! They add a wonderful zest and crunch, making every spoonful an adventure. These baked delights are so addictive; sometimes, I have to make extra because the kids (all four of them, mind you) raid the tray before they even reach the soup!
I’ve found this soup goes particularly well as a starter for dinner or as a satisfying lunch on its own, accompanied by a simple salad. It’s versatile, easy to make in batches for meal prepping, and freezes well, too—perfect for those unexpected busy days.
I hope you’ll love this Middle Eastern-inspired soup as much as our family does. Whether you’re seeking warmth on a chilly evening or longing for the heartiness of chickpeas, this dish is sure to hit the spot. Keep cooking with love, and as always, enjoy every bite!
Warm regards,
Al
Ingredients
– 1 cup dried chickpeas, soaked overnight
– 3 tablespoons olive oil
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 4 cups vegetable stock
– 1/2 cup tahini
– Juice of 1 lemon
– Salt and pepper to taste
– 2 whole pita breads
– 1 tablespoon olive oil (for croutons)
– 1 teaspoon sumac
– Fresh parsley, finely chopped, for garnish
Method
1. **Prepare the Chickpeas:** Drain the soaked chickpeas and rinse them well. Set aside.
2. **Sauté the Aromatics:** In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and continue to sauté for another 1 minute until fragrant.
3. **Add Spices:** Stir in the ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for another 1 minute to toast the spices, ensuring they don’t burn.
4. **Cook the Chickpeas:** Add the drained chickpeas to the pot, along with the vegetable stock. Bring to a boil, then reduce the heat to low and cover. Simmer for about 60-75 minutes or until the chickpeas are tender.
5. **Blend the Soup:** Once the chickpeas are cooked, remove from heat. Use an immersion blender to puree the soup until smooth, or blend in batches in a countertop blender. Be cautious of hot liquids when blending.
6. **Add Tahini and Lemon:** Stir in the tahini and lemon juice, mixing well until the soup reaches a creamy consistency. Season with salt and pepper to taste. Return the pot to low heat and gently warm through, stirring occasionally.
7. **Prepare the Pita Croutons:** Preheat the oven to 180°C (350°F). Cut the pita breads into bite-sized pieces. Toss the pieces with 1 tablespoon of olive oil and sprinkle with sumac. Spread them evenly on a baking sheet.
8. **Bake Croutons:** Bake in the preheated oven for 10-12 minutes, or until golden and crispy. Remove from oven and let cool slightly.
9. **Serve:** Ladle the creamy tahini and chickpea soup into bowls. Top with a handful of sumac pita croutons and garnish with freshly chopped parsley. Serve hot and enjoy!
