Lemon Tahini Chickpea Soup

Written by on in All Recipes, Burrrr What's for Winter?, Soups, Spring into Action, Vegetarian
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Lemon Tahini Chickpea Soup

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Course Soup
Cuisine Mediterranean
Servings 6
Calories 200 kcal

Ingredients
  

  • t tsp oil
  • 3 large carrots peeled and cut into large chunks
  • 1 large onion chopped
  • 4 garlic cloves chopped
  • 2 32 oz cartons of vegetable or chicken stock
  • 1/2 cup rice dry
  • 2 lemons
  • 1/4 cup tahini
  • 1/2 can chickpeas
  • 5 cups spinach
  • salt and pepper to taste

Instructions
 

  • Heat oil in a large pot. Add the carrots, onions, celery and garlic. Cook until softened.
  • Add the broth and bring to a boil
  • Lower the heat to simmer and then add the rice. Cook for about 10-12 minutes, until rice is cooked
  • Add the tahini, chickpeas, lemons and spinach. Add salt and pepper to taste. The soup is done when the spinach has finished wilting

Notes

Calories: 200
Protein: 6g
Carbs: 30g
Fiber: 4g
Fat: 6.5g
Carbohydrate exchanges: 2
Print Recipe
 Creamy Oatmilk Smoothie
Who thought basil and cinnamon would go together?
Course Breakfast
Servings
Ingredients
Course Breakfast
Servings
Ingredients
Instructions
  1. Blend all ingredients together in a blender. You can also throw in a few cubes of ice to make it extra cold!
Recipe Notes

Calories: 246kcal

Protein: 5g

Carbs: 50 net carbs

Fiber: 7g