DDttpp::222255 PPaaggee::2244 DDttpp::222255 PPaaggee::2255

DDttpp::222255 PPaaggee::2244 DDttpp::222255 PPaaggee::2255

Ingredients:
1 tablespoon (15 ml) toasted sesame oil Heat the oil in a large pot. Add the shallot, garlic, cumin,
¼ cup (40 g) chopped shallot sambal oelek or harissa paste, paprika, and chickpeas.

Directions:
Cook on medium heat, stirring often, until the shallot is
2 teaspoons grated or pressed garlic
tender and the preparation is fragrant, about 4 minutes.
1 teaspoon ground cumin
Add the lemon juice, stirring to combine.
1 teaspoon sambal oelek or harissa
paste, or to taste Add the broth and bring to a boil. Lower the heat, cover
½ teaspoon smoked paprika with a lid, and simmer for 10 minutes. Add the tahini,
stirring to combine. Note that the tahini might look
2 cups (328 g) cooked chickpeas
curdled when you add it, but it will be okay after sim-
⅓ cup (80 ml) fresh lemon juice
mering and blending. Cover with the lid and simmer for
3 cups (705 ml) vegetable broth, another 5 minutes.
more if needed
½ cup (128 g) tahini Use a handheld blender and blend the mixture until
smooth. Be careful: The liquid will be hot, so watch for
Salt and white pepper
spatters! You can also use a regular blender to purée
¼ cup (4 g) chopped fresh cilantro or
the soup, just be careful while transferring the hot liquid.
(15 g) parsley (or a combination of the
two), for garnish If you find the bisque a little thick for your taste once
blended, add extra broth as needed.
Toasted cumin seeds, for garnish,
optional
Adjust the seasonings to taste and serve garnished with
Lemon zest, for garnish, optional cilantro, parsley, cumin seeds, and lemon zest.
Leftovers can be slowly reheated by simmering in a small
YiELd: 4 servings
saucepan for about 6 minutes until heated through. Stir
PROTEiN CONTENT