Total Time
Prep 10 mins
Cook 10 mins

Ingredients Nutrition


  1. In 4-5 quart saucepan, heat oil.
  2. Add carrots, garlic, and onion; cook until tender.
  3. Set aside.
  4. Meanwhile, in food processor, puree chickpeas, 1 cup of vegetable stock, tahini, and lemon juice.
  5. Stir pureed mixture into saucepan.
  6. Add remaining ingredients including vegetable stock.
  7. Cover and cook for 5 minutes to heat through.
  8. Top with garnish if desired.
  9. •VARIATIONS: Substitute olive oil for safflower oil.
Most Helpful

I did this exactly as written. Superb! I garnished it w/ fresh parsley and coarsly chopped sesame crackers. Thanks for finding this recipe and posting it :O)

Your Gourmet Girlfriend November 11, 2008

This was a great soup! I fused a few things from your very similar Garlic, Chickpea & Spinach Soup - adding potatoes, ground coriander and a little less tahini (3 or 4 tablespoons). I did not puree this, added half of the pepper, and a generous amount of parsley to top it. I was surprised that the tahini tasted very similar to the soups I have made using peanut butter, which I really like. Thanks for this different spin on a soup, we really enjoyed it!

Maito May 06, 2008

The first time I made this - I only rated it a 3. But it was good enough to try again. The second time I grated the carrots with the little holes on my grater and I doubled up the cayenne pepper. 2nd time I didn't have tahini so I used peanut butter - 2nd time I also just used about 2 cups of prepared hummus in place of the chickpeas and 1 cup vegetable stock. Delicious! With these changes this is my 2nd favorite new soup to make... my first is African peanut soup - very similar - but very different. Thank you Sackville.

cUte Kitty pUnk October 07, 2007