* ¼ cup tahini * 1 lemon, juiced * A few splashes of your favorite hot sauce optional * 1-2 tablespoons water, if needed * 2 teaspoons extra virgin olive oil * 2 tablespoons plant-based or dairy butter, optional * 1 leek, trimmed, rinsed, and sliced thinly into rounds * 8 cloves garlic, peeled and minced * 1 red Fresno chili pepper, trimmed and minced; or use crushed red pepper to taste * 1 teaspoon dry thyme * ½ teaspoon paprika * ¼ teaspoon white pepper * 4 cups water or vegetable stock, plus ¼ cup divided * 2 15- ounce can chickpeas, drained and rinsed * 3 scallions, trimmed and minced; white and green parts kept separate * 4 ounces baby spinach, finely chopped; or use bok choy or kale * Salt to taste
**For Garnish:**
* 1 avocado, peeled, pitted, and diced * Aleppo pepper optional * Extra virgin olive oil optional
**Prepare lemon-tahini mixture:**
1. In a bowl, combine the tahini, lemon juice, and a few splashes of hot sauce. Stir to combine. If the mixture thickens, add a few splashes of water and whisk until smooth.
**Fry the leek:**
1. Heat oil in a wide pot over medium-high. Melt the butter into the oil (if using). Once frothy, add the sliced leek and cook for 7-8 minutes until it softens and turns golden around the edges. 2. Add the garlic and minced chili or chili flakes. Cook for 45 seconds until fragrant. Add the thyme, paprika, and white pepper. Add a pinch of salt and toss to coat. Cook for 45 seconds.
**Cook the chickpeas:**
1. Add 4 cups of water or stock to the pot. Add the chickpeas and white parts of the scallions. Bring to a boil and then reduce heat to low. Add a big pinch of salt and simmer for 15–20 minutes until the chickpeas are very tender.
**Cook the greens:**
1. Add the greens and the remaining ¼ cup water and cook until the greens are bright green and tender, about 5–10 minutes, depending on the variety used.
**Finish the broth:**
1. Scoop out a spoonful of the hot broth, add it to the bowl of tahini, and stir until smooth. 2. Pour the tempered tahini mixture into the broth and stir until completely incorporated. Taste and season again to your preferences.
**To serve:**
1. Ladle the chickpeas into bowls. Garnish with chopped avocado and minced scallion greens. Sprinkle with Aleppo pepper and a drizzle of extra virgin olive oil, if desired. Enjoy!
1 Comment
**Recipe here originally:** [**Chickpeas in Lemon-Tahini Broth**](https://www.triedandtruerecipe.com/chickpeas-in-lemon-tahini-broth/)
You can follow [**@triedandtruerecipes**](https://www.instagram.com/triedandtruerecipes) for more recipes, movies, and other nonsense. I also send out a [**periodic newsletter with recipes**](https://newsletter.triedandtruerecipe.com/) and my vintage houseware finds.
I posted this r[ecipe here almost 3 years ago to the day](https://www.reddit.com/r/GifRecipes/comments/jhmabt/chickpeas_in_lemontahini_broth/). I decided to revisit it, make a few minor tweaks to the recipe, and make a new video for it. It’s really good, and I think my video skills have improved a little 😛
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Servings: 4 | Calories: 366kcal
**Ingredients:**
* ¼ cup tahini
* 1 lemon, juiced
* A few splashes of your favorite hot sauce optional
* 1-2 tablespoons water, if needed
* 2 teaspoons extra virgin olive oil
* 2 tablespoons plant-based or dairy butter, optional
* 1 leek, trimmed, rinsed, and sliced thinly into rounds
* 8 cloves garlic, peeled and minced
* 1 red Fresno chili pepper, trimmed and minced; or use crushed red pepper to taste
* 1 teaspoon dry thyme
* ½ teaspoon paprika
* ¼ teaspoon white pepper
* 4 cups water or vegetable stock, plus ¼ cup divided
* 2 15- ounce can chickpeas, drained and rinsed
* 3 scallions, trimmed and minced; white and green parts kept separate
* 4 ounces baby spinach, finely chopped; or use bok choy or kale
* Salt to taste
**For Garnish:**
* 1 avocado, peeled, pitted, and diced
* Aleppo pepper optional
* Extra virgin olive oil optional
**Prepare lemon-tahini mixture:**
1. In a bowl, combine the tahini, lemon juice, and a few splashes of hot sauce. Stir to combine. If the mixture thickens, add a few splashes of water and whisk until smooth.
**Fry the leek:**
1. Heat oil in a wide pot over medium-high. Melt the butter into the oil (if using). Once frothy, add the sliced leek and cook for 7-8 minutes until it softens and turns golden around the edges.
2. Add the garlic and minced chili or chili flakes. Cook for 45 seconds until fragrant. Add the thyme, paprika, and white pepper. Add a pinch of salt and toss to coat. Cook for 45 seconds.
**Cook the chickpeas:**
1. Add 4 cups of water or stock to the pot. Add the chickpeas and white parts of the scallions. Bring to a boil and then reduce heat to low. Add a big pinch of salt and simmer for 15–20 minutes until the chickpeas are very tender.
**Cook the greens:**
1. Add the greens and the remaining ¼ cup water and cook until the greens are bright green and tender, about 5–10 minutes, depending on the variety used.
**Finish the broth:**
1. Scoop out a spoonful of the hot broth, add it to the bowl of tahini, and stir until smooth.
2. Pour the tempered tahini mixture into the broth and stir until completely incorporated. Taste and season again to your preferences.
**To serve:**
1. Ladle the chickpeas into bowls. Garnish with chopped avocado and minced scallion greens. Sprinkle with Aleppo pepper and a drizzle of extra virgin olive oil, if desired. Enjoy!
**Nutrition**
Calories: 366kcal | Carbohydrates: 44g | Protein: 15g | Fat: 17g | Sodium: 19mg | Fiber: 13g | Sugar: 7g | Vitamin C: 23mg