Chickpea Soup
INGREDIENTS
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6 Cups of chicken stock (or vegetable stock for a vegan dish – this is the original dish, the chicken stock is my adaptation)
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3 15-ounce cans of chick peas
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Juice of one lemon (original recipe calls for 4 tablespoons but we quite like lemon!)
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3 Tablespoons tahini paste
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3 Teaspoons chopped garlic
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3 Teaspoons ground cumin
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2 Teaspoons ground coriander
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2 Teaspoons ground turmeric
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