MUSHROOM BEAN SPREAD

SERVES 8 PORTIONS

2 packs (0.88 ounces, or 25 g, each) dried mushroom mix of choice

2 cups (470 ml) vegetable broth, boiling

1 tbsp (15 ml) toasted sesame oil

4 cloves garlic, grated, or pressed

2 tbsp (8 g) (0.28oz) sun-dried tomato halves

1 tsp dried oregano

1⁄2 tsp red pepper flakes

1 1⁄2 cups (246 g) (8.7oz) cooked chickpeas or (266 g) (9.4oz) cannellini beans

1⁄4 cup (64 g) (2.3oz) tahini

1 tbsp (15 ml) olive oil

2 tbsp (30 ml) liquid from jar of capers

2 tbsp (30 ml) fresh lemon juice

2 tsp onion powder

2 tbsp (18 g) (0.63oz) capers, drained and minced

Salt and pepper

NUTRITIONAL VALUES

Calories: 269kcal
Fat: 15.7g (5.4g S.Fat)
Carbs: 29.2g
Protein: 5.9g
Sugar: 21.8g
Sodium: 238mg

METHOD

Rinse the dried mushrooms quickly and place them in a medium bowl. Soak for 20 minutes with the broth on top. Squeeze the liquid out of the mushrooms gently without discarding it. It will be used in the spread's processing, and any leftovers can be stored in an airtight container in the refrigerator for up to a week to replace vegetable broth in any recipe.

In a large skillet over medium-high heat, heat the oil. Combine the garlic, sun-dried tomatoes, mushrooms, oregano, and red pepper flakes in a mixing bowl. Reduce the heat to medium and cook, stirring occasionally, for 6 minutes, or until lightly browned and fragrant.

In a food processor, combine the cooked mushrooms, chickpeas or cannellini beans, tahini, olive oil, caper liquid, lemon juice, and onion powder. Process until the mixture is slightly chunky. Add the capers and pulse a few times to distribute them evenly throughout the spread.

If the spread is too thick for your taste, add 1 tbsp (15 ml) at a time of the mushroom-soaking broth. Season with salt and pepper to taste.

Refrigerate in an airtight container for at least 3 hours or overnight to allow the flavours to meld. Refrigerate any leftovers for up to 4 days. If the spread is too thick for your taste after refrigerating, add more mushroom- soaking broth, stirring to thoroughly combine.

EGGPLANT BALELA

SERVES 6 PORTIONS

FOR THE MARINATED EGGPLANT:

1 tbsp (16 g) (0.56oz) tahini

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) fresh lemon juice

1 tbsp (15 ml) white balsamic vinegar

1 1⁄2 tsp nutritional yeast

1⁄2 tsp onion powder

1⁄2 tsp harissa paste, or to taste

1 clove garlic, grated or pressed

1⁄2 tsp ground cumin

1 small eggplant (a little over 10 ounces, or 280 g), trimmed, cut in two width wise and then length- wise in 1⁄2- inch (1.3 cm) slices

FOR THE BALELA:

1 tbsp (15 ml) extra-virgin olive oil

2 tbsp (30 ml) fresh lemon juice

2 tbsp (30 ml) white balsamic vinegar

1/3 cup (53 g) (1.9oz) minced onion

2 cloves garlic, grated or pressed

1 1⁄2 cups (246 g) (8.7oz) cooked chickpeas

1 1⁄2 cups (258 g) (9oz) cooked black beans

1⁄2 of a roasted red or yellow bell pepper, chopped

1 small tomato, seeded if desired, minced

3 tbsp (18 g) (063oz) minced fresh mint leaves

3 tbsp (11 g) (0.39oz) minced fresh parsley

Salt and pepper

Red pepper flakes, to taste

NUTRITIONAL VALUES

Calories: 115kcal
Fat: 6.5g (4.2g S.Fat)
Carbs: 15.5g
Protein: 1.7g
Sugar: 11.1g
Sodium: 49mg

METHOD

To make the marinated eggplant: In a shallow pan, combine the tahini, oil, lemon juice, vinegar, nutritional yeast, onion powder, harissa paste, garlic, cumin, and salt. Brush a generous amount of this mixture on both sides and the edges of each eggplant piece before placing it in the shallow pan. Refrigerate the pan for 1 hour to allow it to marinate.

Preheat the oven to 450°F (230°C, or gas mark 8). Place the slices of eggplant on a large, rimmed baking sheet.

Bake for 8 minutes, then flip and bake for another 6 to 8 minutes, or until the slices are tender and golden brown. Set aside after removing from the oven. When the eggplant slices are cool enough to handle, cut them into 1/3-inch (8-mm) cubes.

To make the balela: Combine the oil, lemon juice, vinegar, onion, and garlic in a large mixing bowl. To taste, combine the chickpeas, black beans, roasted bell pepper, tomato, mint, parsley, cubed eggplant, salt, ground pepper, and red pepper flakes. Chill overnight and serve cold or at room temperature the next day. Leftovers can be kept in an airtight container for up to 4 days and improve with each passing day.

CHICKPEA CACCIATORE WITH CAULIFLOWER STEAKS

8 TO 10 SERVINGS

FOR THE CACCIATORE CHICKPEAS:

1 tbsp (15 ml) olive oil

1⁄2 of a medium onion, cut into 1⁄2- inch (1.3 cm) slices

1⁄2 of a bell pepper (any colour), cut into 1⁄2-inch (1.3 cm) slices

4 ounces (113 g) cremini mushrooms, cut into quarters

4 cloves garlic

1 tsp dried thyme

1 tsp dried basil

1⁄2 tsp dried rosemary

1 1⁄2 cups (246 g) (8.7oz) cooked chickpeas (See Recipe Note.)

1 can (14.5 ounces, or 411 g) diced tomatoes, undrained

1 tsp fine sea salt

1⁄2 tsp ground black pepper

2 tbsp (8 g) (0.28oz) minced fresh parsley

Minced fresh basil, for garnis

FOR THE CAULIFLOWER STEAKS:

1 large head of cauliflower

1 tbsp (15 ml) olive oil

Salt and pepper

NUTRITIONAL VALUES

Calories: 424kcal
Fat: 9.5g (1.1g S.Fat)
Carbs: 66.8g
Protein: 21.4g
Sugar: 12.5g
Sodium: 489mg

METHOD

To make the chickpeas: Preheat the oven to 400°F (200°C, or gas mark 6). In a 9 x 13 inch (23 x 33 cm) glass baking dish, combine the oil, onion, bell pepper, mushrooms, garlic, thyme, basil, and rosemary in a large mixing bowl. Bake for 30 minutes, or until the peppers and onions are slightly browned on the edges. Remove the garlic cloves and mince them. Return the garlic to the mixture, followed by the chickpeas, diced tomatoes, salt, and pepper. 15 minutes in the oven Add the parsley and mix well.

To make the cauliflower steaks: From the crown to the stem, cut the cauliflower into four (1 inch, or 2.5 cm) slices as evenly as possible. Use the remaining florets for something else.

Using foil, line a large baking sheet. In a large skillet, heat the oil over medium to medium-high heat. Cook (in batches) the cauliflower steaks for 4 to 6 minutes, or until browned. Turn the cauliflower over gently and cook for 3 to 5 minutes, or until browned on the second side. Transfer to a foil-lined baking sheet. Repeat with the rest of the cauliflower. Place in the oven for 8 minutes, or until the meat is tender. Distribute the chickpea mixture evenly over the cauliflower steaks and top with basil.

RECIPE NOTES

We enjoy canned chickpeas just as much as the next bean- loving fiend, but homemade are the way to go in this case. It's amazing what a difference a few simple ingredients can make. Cook a large batch of beans and freeze them in portions to make quick dishes like this.

BARBEQUE LENTILS

SERVES 8 TO 10 PORTIONS

2 cups (384 g) (14oz) dried green lentils

4 cups (940 ml) water

2 tsp olive oil

1⁄2 cup (80 g) (2.8oz) chopped red onion

3 medium carrots, peeled and trimmed, minced

1⁄2 cup (120 g) (4.2oz) organic ketchup

1⁄4 cup (66 g) (2.3oz) tomato paste

1⁄2 cup (120 ml) water

1⁄4 cup (60 ml) apple cider vinegar

(See Recipe Note.)

2 tbsp (30 ml) liquid smoke

2 tbsp (40 g) (1.4oz) agave nectar or pure maple syrup

2 tbsp (30 ml) vegan Worcestershire sauce

2 tbsp (30 g) (1.1oz) Dijon mustard

1 1⁄2 tsp onion powder

1⁄2 to 1 scant tsp fine sea salt, or to taste

1/8 to 1/2 tsp cayenne pepper, or to taste

NUTRITIONAL VALUES

Calories: 170kcal
Fat: 11g (2.6g S.Fat)
Carbs: 15.4g
Protein: 4.5g
Sugar: 9.6g
Sodium: 206mg

METHOD

Rinse and drain the lentils thoroughly. Pick through them to get rid of any stones or debris. Fill a large pot halfway with water and place them in it. Bring to a low boil over medium-high heat, then lower to a simmer. Cook, uncovered, for 30 minutes, or until tender but not mushy. If necessary, add a little more water to cover the lentils. The cooking time will vary according to the freshness of the lentils. Drain and set aside once cooked.

In a medium skillet over medium-high heat, heat the oil. Reduce the heat to medium and cover with a lid after adding the onion and carrots. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender.

Preheat the oven to 350°F (180°C, or gas mark 4).

Whisk together the ketchup, tomato paste, water, apple cider vinegar, liquid smoke, agave or maple syrup, Worcestershire sauce, mustard, onion powder, salt, and cayenne pepper in a 10-inch (25-cm) oven-safe dish. Stir in the cooked lentils and carrots until evenly coated with the sauce. Bake for 30 minutes, or until the edges of the sauce are slightly caramelized.

Once cooled, this dish can be covered and refrigerated for up to 5 days. It can also be frozen for up to 3 months.

RECIPE NOTES

This recipe yields a zesty barbecue sauce, just the way we like it. So, if you prefer to take it easy with the vinegar, use only 2 tbsp (30 ml) and increase the water to 1/2 cup plus 2 tbsp (150 ml).

MUJADDARA

SERVES 4 TO 6 PORTIONS

3⁄4 cup (144 g) (5.1oz) dry green lentils, rinsed and picked through

3⁄4 cup (150 g) (5.3oz) dry brown jasmine rice, rinsed and picked through

3 cups (705 ml) vegetable broth

1 tbsp (15 ml) olive oil or melted coconut oil

2 white onions, chopped (10 ounces, or 340 g)

1 leek, thoroughly cleaned and sliced thinly, white and light green parts

6 ounces, or 170 g Vegetable broth or water, as needed

4 cloves garlic, grated, or pressed 1⁄2 tsp fine sea salt, or to taste

1⁄2 tsp ground cinnamon

1⁄2 tsp ground cumin

1⁄2 tsp ground coriander

1⁄2 tsp paprika

1⁄4 tsp cayenne pepper, or to taste

2 tbsp (12 g) (0.42oz) chopped fresh mint

2 tbsp (8 g) (0.28oz) chopped fresh parsley or (2 g) (0.71oz) cilantro Zest and juice of a small organic lemon

1⁄4 cup (35 g) (1.2oz) chopped toasted peanuts, cashews, or pine nuts, optional

NUTRITIONAL VALUES

Calories: 292kcal
Fat: 8.3g (0.9g S.Fat)
Carbs: 41.4g
Protein: 12.3g
Sugar: 5.2g
Sodium: 1079mg

METHOD

In a rice cooker, combine the lentils and rice. Add the broth and stir to combine. Cook, covered, for 40 to 45 minutes, or until the vegetables are tender. (Alternatively, cook the lentils and rice on the stovetop according to the package directions.)

Heat the oil in a large skillet over medium heat. Cook until the onions and leeks are browned, about 15 minutes.

If the onions stick to the pan during this time, add 1 tbsp (15 ml) at a time, 1 tbsp (15 ml) at a time. Stir in the garlic, salt, cinnamon, cumin, coriander, paprika, and cayenne pepper. Cook until the onions are crisped, and the spices are toasted and fragrant, about 5 minutes.

Place the lentils and rice in a large mixing bowl and top with the spiced onions; gently fold the onions into the lentils and rice. When ready to serve, fold the mint, parsley or cilantro, zest, and lemon juice into the mujaddara and top with nuts. Season with salt and pepper to taste.

Leftovers can be refrigerated in an airtight container for up to 4 days. It's worth noting that this dish tastes even better after it's sat for a while. Before serving, gently reheat.

PUDLA

SERVES 2 TO 4 PORTIONS

3⁄4 cup (180 ml) unsweetened plain vegan milk, plus extra if needed

2 tbsp (30 ml) fresh lemon juice

1 cup (120 g) (4.2oz) chickpea flour

1⁄2 tsp baking soda

1⁄2 tsp ground cumin

1⁄2 tsp ground coriander

1⁄2 tsp garam masala

1⁄8 to 1⁄4 tsp cayenne pepper, or to taste

1⁄2 tsp fine sea salt, or to taste

2 tbsp (30 ml) olive oil

2 tbsp (15 g) (0.53oz) nutritional yeast

1 tbsp (16 g) (0.56oz) tahini

1⁄4 cup (40 g) (1.4oz) minced red onion

1⁄4 cup (4 g) (0.14oz) fresh cilantro leaves (not packed)

2 cloves garlic, grated or pressed

Non-stick cooking spray or oil spray

NUTRITIONAL VALUES

Calories: 328kcal
Fat: 14.5g (1.8g S.Fat)
Carbs: 39.3g
Protein: 14g
Sugar: 7.8g
Sodium: 425mg

METHOD

In a medium mixing bowl, combine the milk and lemon juice. Allow for two minutes to allow the milk to curdle. This is what you call "buttermilk."

Meanwhile, in a large mixing bowl, combine the flour, baking soda, cumin, coriander, garam masala, cayenne pepper, and salt.

To the buttermilk, add the olive oil, nutritional yeast, tahini, red onion, cilantro, and garlic.

Stir in the wet ingredients until well combined, but don't overmix. Allow to stand for 10 minutes. The batter will be thick. If it becomes too thick to handle, add up to 1/4 cup extra milk to thin it out (60 ml).

Heat a large non-stick skillet over medium-high heat. Reduce the heat to medium. When the pan is hot, remove it from the heat and lightly coat it with cooking spray or oil spray. Spread 14 of the batter (about 3.5 ounces, or 100 g) into a circle slightly larger than 5 inches in diameter (13 cm). Allow to cook for 4 minutes, or until the center bubbles and looks not too dry but not too moist. Lift the edges of the Pudla carefully to ensure they are light golden brown, which is another sign it is ready to flip.

Flip carefully with a spatula and cook for another 4 minutes, or until golden brown on the other side as well.

Cook the remaining batter in three batches, lightly coating the pan each time. Serve right away.

BAKED FALAFEL

SERVES 32 FALAFELS

Non-stick cooking spray

3 cups (492 g) (17oz) cooked chickpeas

1⁄4 cup (60 ml) fresh lemon juice

3 cloves garlic, minced

1⁄3 cup (20 g) (0.71oz) packed fresh parsley

1⁄3 cup (5 g) (0.18oz) packed fresh cilantro

1⁄3 cup (53 g) (1.9oz) minced red onion

2 tbsp (32 g) (1.1oz) tahini

1 tbsp (15 ml) toasted sesame oil

1 1⁄2 tsp ground cumin

1 1⁄2 tsp ground coriander

1⁄4 tsp cayenne pepper

1⁄2 tspcant fine sea salt, or to taste

3 tbsp (23 g) (0.81oz) whole wheat pastry flour or all-purpose flour

1⁄2 tsp baking soda

2 tbsp (30 ml) olive oil

NUTRITIONAL VALUES

Calories: 192kcal
Fat: 11.8g (6.8g S.Fat)
Carbs: 52.5g
Protein: 19.2g
Sugar: 3.8g
Sodium: 145mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Coat 32 cups of two 24-cup mini muffin tins lightly with cooking spray.

In a food processor, combine the chickpeas, lemon juice, garlic, parsley, and cilantro.

Depending on the size of your food processor, consider doing this in two batches. Pulse a few times, stopping to scrape the sides with a rubber spatula: you want a smooth texture but not a paste. The beans should be broken down, but if the mixture is cohesive, it is fine if a few pieces remain.

Place in a large mixing bowl after removing from the food processor. Combine the onion, tahini, sesame oil, cumin, coriander, cayenne pepper, and salt in a mixing bowl. To combine, stir everything together. Stir in the flour and baking soda until thoroughly combined.

1 packed tbsp (18 g) mixture per falafel, shape into a ball, and place in a mini muffin tin. Rep with the remaining mixture. Brush the tops lightly with olive oil.

After 15 minutes, carefully flip each falafel and brush lightly with oil. Bake for 8 minutes more, or until golden brown.

Remove from oven and set aside for 5 minutes before serving.

SAVOURY EDAMAME MINI CAKES

SERVES 14 to 16 CAKES

FOR THE SAUCE

3 tbsp (45 ml) tamari

1 tsp smooth peanut butter

1 tsp seasoned rice vinegar, or to taste

1 tsp sambal oelek, or to taste

FOR THE CAKES

1 cup (150 g) (5.3oz) frozen, shelled edamame, thawed

1⁄4 cup (36 g) (1.3oz) minced bell pepper (any colour)

3 tbsp (30 g) (1.1oz) minced red onion

2 cloves garlic, minced

1⁄2 tsp 5-spice powder

1⁄4 tsp Generous fine sea salt Pinch of ground black pepper

1 cup (140 g) (4.9oz) whole spelt flour

1/3 cup plus 1 tbsp (95 ml) unsweetened plain vegan milk

2/3 cup (53 g) (1.9oz) panko crumbs

2 tbsp (16 g) (0.16oz) toasted sesame seeds

2 tbsp (30 ml) high-heat neutral- flavoured oil

NUTRITIONAL VALUES

Calories: 41kcal
Fat: 14g (2.1g S.Fat)
Carbs: 4.9g
Protein: 2.4g
Sugar: 0.8g
Sodium: 251mg

METHOD

To make the sauce: Whisk together the tamari, peanut butter, rice vinegar, and sambal oelek in a small bowl until smooth. Place aside.

To make the cakes: In a medium-sized mixing bowl, combine the edamame, bell pepper, onion, garlic, 5-spice powder, salt, and pepper. To combine, stir everything together. To make a dough, add the flour first, then the milk. Although it should be shapeable, some of the edamame may protrude. On a shallow plate, combine the panko and sesame seeds.

In a large skillet over medium-high heat, heat the oil.

Scoop 1 tbsp (26 g) of the mixture and shape it into a small round 12 inch (1.3 cm) thick and 112 inch (3.8 cm) in diameter. Place it in the panko mixture and pat it down to coat evenly on both sides, continuing to shape it into a small cake. Repeat until all of the cakes are formed. Cook for 3 to 5 minutes, or until golden brown, with half of the cakes in the skillet. Cook the second side for 2 to 4 minutes, or until golden brown. Drain on a plate lined with paper towels. Cook the remaining cakes in the same way, adding more oil if necessary. Serve with the sauce on the side for dipping.

RECIPE NOTES

When shaping them, they will appear fragile, but they will become quite firm.

You can reduce the panko and sesame seed mixture because it will be too much, but don't do so drastically or you'll run out. If the mixture becomes soggy, toss it. If not, store it in an airtight container and use it to bread other dishes.

SPLIT PEA PATTIES

SERVES 8 PORTIONS

3⁄4 cup (148 g) (5.2oz) dry green split peas, cooked al dente (See Recipe Note.), drained

3 tbsp (45 ml) fresh lemon juice

1 tbsp (15 ml) neutral-flavoured oil

3 cloves garlic, grated or pressed

1⁄3 cup (53 g) (1.9oz) minced red onion

1⁄4 cup (4 g) (0.14oz) minced fresh cilantro or (15 g) (0.53oz) fresh parsley

1 tsp ground cumin

1 tsp garam masala

1⁄2 tsp fine sea salt

1⁄2 tsp paprika (smoked or regular)

1⁄2 tsp turmeric

1⁄8 tsp cayenne pepper

1⁄4 cup (30 g) (1.1oz) whole wheat pastry flour or (31 g) (1.1oz) all- purpose flour

2 tbsp (24 g) (0.85oz) potato starch or (16 g) (0.56oz) cornstarch

1⁄2 tsp baking powder

Water, as needed

Non-stick cooking spray or oil spray

NUTRITIONAL VALUES

Calories: 305kcal
Fat: 2.9g (0.5g S.Fat)
Carbs: 52.5g
Protein: 18.1g
Sugar: 4.8g
Sodium: 418mg

METHOD

In a food processor, pulse the cooked split peas about 15 times to slightly break down the peas. You're not trying to purée them, but rather to get the mixture to hold together better so that it can be formed into patties. In a large mixing bowl, combine the split peas, lemon juice, oil, garlic, onion, cilantro, cumin, garam masala, salt, paprika, turmeric, and cayenne pepper. On top, combine the flour, starch, and baking powder.

Stir until everything is well combined. If the mixture is dry and crumbly, add 1 tbsp (15 ml) of water at a time until it holds together better. Usually, we need to add 2 tbsp (30 ml) of water. 1 hour in the refrigerator

Preheat the oven to 350°F (180°C, or gas mark 4).

Divide the mixture into 8 patties (each a scant but packed 14 cup, or 60 g) about 3 inches (7 cm) in diameter and 12 inch (1.3 cm) in thickness. Place on a parchment-lined baking sheet or in a lightly greased whoopie pie pan. Coat the top lightly with cooking spray.

Bake for 15 minutes on one side, then flip, spray lightly with cooking spray, and bake for another 10 minutes, or until golden brown.

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a pan or in the oven or serve cold or at room temperature.

RECIPE NOTES

Serve this with your favourite tofu scramble for an extra protein boost. To keep the green theme going, make a pesto tofu scramble. Alternatively, try a small bowl of warm shelled edamame sprinkled with sea salt.

MEAN BEAN MINESTRONE

SERVES 8 TO 10 PORTIONS

1 tbsp (15 ml) olive oil

1⁄2 cup (80 g) (2.8oz) chopped red onion

4 cloves garlic, grated or pressed

1 leek, white and light green parts, trimmed and chopped (about 4 ounces, or 113 g)

2 carrots, peeled and minced (about 4 ounces, or 113 g)

2 ribs of celery, minced (about 2 ounces, or 57 g)

2 yellow squashes, trimmed and chopped (about 8 ounces, or 227 g)

1 green bell pepper, trimmed and chopped (about 8 ounces, or 227 g)

1 tbsp (16 g) (0.56oz) tomato paste

1 tsp dried oregano

1 tsp dried basil

1⁄2 tsp smoked paprika

1⁄8 to 1⁄4 tsp cayenne pepper, or to taste

2 cans (each 15 ounces, or 425 g) diced fire-roasted tomatoes

4 cups (940 ml) vegetable broth, more if needed

3 cups (532 g) (19oz) cannellini beans, or other white beans

2 cups (330 g) (12oz) cooked farro, or other whole grain or pasta

Salt, to taste

NUTRITIONAL VALUES

Calories: 305kcal
Fat: 2.9g (0.5g S.Fat)
Carbs: 52.5g
Protein: 18.1g
Sugar: 4.8g
Sodium: 418mg

METHOD

Combine the oil, onion, garlic, leek, carrots, celery, yellow squash, bell pepper, tomato paste, oregano, basil, paprika, and cayenne pepper in a large pot. Cook, stirring frequently, over medium-high heat until the vegetables begin to soften, about 6 minutes.

Combine the tomatoes and broth in a mixing bowl. Bring to a boil, then reduce to a low heat, cover, and leave to simmer for 15 minutes.

Cook for another 10 minutes after adding the beans. Cook for 5 minutes more after adding the farro to heat it up.

It should be noted that this is a thick minestrone. If there are any leftovers (which, by the way, taste even better), the soup will thicken even more once chilled.

If you prefer a thinner soup, add more broth and adjust the seasoning as needed. If desired, sprinkle Nut and Seed Sprinkles on each portion before serving.

Refrigerate leftovers in an airtight container for up to 5 days. The minestrone can also be stored in the freezer for up to 3 months.

HUMMUS BISQUE

4 SERVINGS

1 tbsp (15 ml) toasted sesame oil

1⁄4 cup (40 g) (1.4oz) chopped shallot

2 tsp grated or pressed garlic

1 tsp ground cumin

1 tsp sambal oelek or harissa paste, or to taste

1⁄2 tsp smoked paprika

2 cups (328 g) (12oz) cooked chickpeas

1⁄3 cup (80 ml) fresh lemon juice

3 cups (705 ml) vegetable broth, more if needed

1⁄2 cup (128 g) (4.5oz) tahini

Salt and white pepper

1⁄4 cup (4 g) (0.14oz) chopped fresh cilantro or (15 g) (0.53oz) parsley (or a combination of the two), for garnish Toasted cumin seeds, for garnish, optional

Lemon zest, for garnish, optional

NUTRITIONAL VALUES

Calories: 623kcal
Fat: 27g (3.9g S.Fat)
Carbs: 72g
Protein:28.8g
Sugar: 12.2g
Sodium: 685mg

METHOD

In a large pot, heat the oil. Combine the shallot, garlic, cumin, sambal oelek or harissa paste, paprika, and chickpeas in a mixing bowl. Cook, stirring frequently, until the shallot is tender and the preparation is fragrant, about 4 minutes. Stir in the lemon juice until well combined. Bring the broth to a boil, then remove from the heat. Reduce the heat to low, cover with a lid, and leave to simmer for 10 minutes. Stir in the tahini to combine. It's important to note that the tahini may appear curdled when you add it, but it will be fine after simmering and blending. Cover with a lid and continue to cook for 5 minutes. Blend the mixture with a handheld blender until smooth. Be cautious: the liquid will be hot, so keep an eye out for spatters! You can also purée the soup with a regular blender; just be careful when transferring the hot liquid. If the bisque is too thick for your liking after it's been blended, add more broth as needed. Season with salt and pepper to taste, and serve garnished with cilantro, parsley, cumin seeds, and lemon zest. Leftovers can be reheated slowly in a small saucepan for about 6 minutes, or until heated through. While reheating, stir occasionally and take care not to scorch the soup, which is quite thick.