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Lemon tahini chickpea soup


  • 500 gr chickpeas
  • ½ cup olive oil
  • 2 onions finely chopped
  • 1-2 lemons
  • 2 tablespoons tahini
  • Garlic
  • Salt pepper
  • Paprika


  • Soak the chickpeas from the night before in soda water, just so they boil quicker and we don’t feel that we shallowed rocks the next day.
  • Wash off better than your sins and boil for ten minutes. Skim off the foam as it appears, strain and rinse your pot.
  • Add in the chickpeas and saute with the same ferocity (no discriminations please).
  • Pour warm water in the pot just so the chickpeas are covered and your breaddunking needs shall be dully satisfied. Cover and lower the heat to a simmer (otherwise you will be looking into a mighty mush – with no need for blender). 40 minutes will see the chickpeas nice and soft.
  • Season with salt and pepper towards the end of cooking time.
  • Once the chickpeas have boiled, add in the rest of the olive oil, the tathini and the lemon juice. Stir well.
  • Enjoy!