A creamy blended chickpea and tahini soup finished with crunchy falafel-spiced chickpea crumbs.
1.5 cupsChickpeas
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80 gOnion
8 gGarlic
2 cupsWater
40 gTahini
1.5 tbspLemon Juice
3 gCumin
3 gCoriander Seeds
3 gPaprika
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Reserve 60 g chickpeas for the topping.
Cook onion and garlic in half the cooking oil for 5 minutes.
Add 200 g chickpeas, water, salt, and black pepper, then simmer for 15 minutes.
Blend the soup with tahini and lemon juice until smooth.
Fry the reserved chickpeas with the remaining cooking oil, cumin, crushed coriander seeds, and paprika for 5 minutes, then spoon over the soup.