Tahinli Nohut Çorbası | Turkish Chickpea Soup

Peel and finely dice the onion and garlic. Heat the olive oil in a large pot and sauté the diced onion and garlic over medium heat for about 3–4 minutes until translucent. Add the ground cumin and toast briefly until fragrant.

Drain the chickpeas, rinse briefly with cold water, and add to the pot. Pour in the hot vegetable broth, bring to a boil, and simmer gently over medium heat for about 10–12 minutes.

Remove about 3–4 tablespoons of whole chickpeas to use as a garnish and set aside. Stir the tahini and the juice of half a lemon into the remaining soup. Puree the soup with an immersion blender until smooth, creamy, and velvety. Season to taste with salt and black pepper.