Greek Chickpea Soup

This is a Greek chickpea and vegetable soup, seasoned with sesame paste (tahini) and fresh dill.
The sesame paste gives this soup a special texture, while the fresh dill and dried oregano give it a Mediterranean flavor.

Ingredients:

3 cups chickpeas, soaked overnight
4 tablespoons extra virgin olive oil
1 onion, chopped
1/2 cup diced celery
1 cup diced carrots
2 cloves garlic, chopped
8 cups vegetable or chicken broth
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 tablespoons tahini (sesame paste)
1/4 cup fresh lemon juice
1 teaspoon dried oregano
2 tablespoons finely chopped fresh dill, plus more for serving
Lemon slices, for serving

Instructions:

1. Blanch the chickpeas: Drain the chickpeas and bring to a boil in the water after soaking overnight. Cook for 10 minutes, then drain and set aside.
2. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Sauté the onion until lightly golden, about 5-7 minutes. Add the celery, carrots, and garlic and sauté for another 3 minutes.
3. Add the chickpeas and vegetable stock to the pot. Season with salt and pepper. Bring to a boil, cover, and simmer over low heat for about 1 hour or until the chickpeas are tender.
4. Stir in the remaining olive oil and tahini (sesame paste). Simmer, uncovered, for 15-20 minutes, stirring frequently (until the soup thickens slightly).
5. Transfer 2 cups of the soup to a blender and puree until smooth. Return the pureed portion of the soup to the pot and stir. Add the lemon juice, oregano, and fresh dill. Simmer for another 2 minutes, then remove from heat.

6. Ladle the soup into bowls and garnish with fresh dill and a drizzle of olive oil. Serve with lemon wedges.

Yield: 8 servings
Recipe: themediterraneandish.com