Fantastic flavours! I halved this as I only cook for 2 and have plenty leftover for lunches. I also used kale instead of chard and had a few mushrooms I needed to use so threw them in. I thought it was fine without using the blender so didn't bother. I will be making this regularly! :)
Lovely flavors. I multiplied this recipe by 4, and it made a very large stock pot full. I used a habanero I had and canned ceci beans instead of dried. I used some nice small french lentils and pearled barley. I used the rest of the ingredients as listed. This soup is surprisingly nice looking. I though that it might end up muddy looking, but it didn't. The fresh lime juice is a nice note, and the tahini was subtle. I didn't bother with the pureeing step, the soup had good body without. I did add in some baby spinach at the end, along with the chard which kept its' color. Thank you for posting this recipe, Ajo.
First of all, there is no way this makes six servings. It's at least double that--this is a huge amount of soup. And that was after I scaled the recipe down by about 25%. I made a few other small changes. I used a minced jalepeno along with a little cayenne pepper. I used a can of garbanzos as I didn't realize the recipe called for dried beans. I didn't peel the tomatoes. I used dried dill. Also, there is nowhere in the instructions about when to add the chard (and I used kale because I couldn't find chard). So I added the kale right before I used the stick blender. The bottom line is that this is an excellent recipe, a very tasty and hearty soup that I will be enjoying for a long time. Thank you.