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Recipe: Mushroom and Chickpea Stew

December 14, 2017

Chickpea-Mushroom Soup with Tahini

Author: Corinne Louise

Recipe type: Soup

Cuisine: Vegetarian

Prep time:  15 mins

Cook time:  30 mins

Total time:  45 mins

Serves: 6



The classic Middle Eastern team of chickpeas and tahini (sesame paste) is combined in a tasty, offbeat soup. 


  • 1 tablespoon ghee

  • 1 medium onion, chopped

  • 3 to 4 cloves garlic, minced

  • 4 cups stock

  • 2 cups sliced mushroms

  • 1 cup finely shredded white cabbage

  • 1 teaspoon ground cumin

  • 2 teaspoons salt-free seasoning

  • 3½ cups cooked canned chickpeas, drained and rinsed

  • ¼ cup tahini (unhulled)

  • ¼ to ½ cup finely chopped fresh parsley, to taste

  • 3 to 4 shallots, green parts only, thinly sliced

  • 2 to 3 tablespoons minced fresh dill, or more, to taste

  • Juice of ½ to 1 lemon, to taste

  • Salt and freshly ground pepper to taste


  1. Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden.

  2. Add the stock, mushrooms, cabbage, and seasonings. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes.

  3. Meanwhile, set aside half of the chickpeas and place the remainder in a food processor or blender with the tahini. Add a little water as needed to thin the consistency. Process until smoothly pureed. Stir the puree back into the soup pot.

  4. Stir in the reserved chickpeas, bring to a simmer, then cover and simmer very gently for 10 minutes.

  5. Stir in the parsley, shallots, dill, and lemon juice. Add water as needed for a medium-thick consistency.

  6. Season with salt and pepper, then simmer for 5 minutes longer. Serve at once, or let stand off the heat for an hour or two. Heat through before serving.









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