OK – this is bubbling on the stove as I write and even not yet fully cooked it is fabulous (yes, I tasted….)!
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- 4 cups chicken stock (the recipe for stock on this site is called bone broth)
- 2 cans (15 oz ea) chickpeas (I have phased out canned food, but I had two cans of chickpeas left and used them up – I will try this again soon with dried chickpeas and let you know how it turns out!)
- Juice of one lemon
- 2 Tablespoons extra virgin olive oil
- 4 Tablespoons tahini paste
- 4 Teaspoons cumin
- 3 teaspoons turmeric
- 4 Tablespoons lovage
- salt to taste
Combine half of all ingredients in a blender. Blend until smooth. Pour into a large pot. Combine remaining ingredients, blend until smooth and pour into pot. Bring soup to a simmer , over a medium low heat. Cook, stirring occasionally for 15 – 20 minutes. Serve with cilantro as a garnish.
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