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Kicking off our annual SOUP WEEK! This Creamy Tahini Chickpea Soup recipe is much loved by all of you and for good reason! It’s the definition of simple, healthy, feel-good food. Recipe below and also on page 83 of my cookbook, Simple Feel Good Food 💛 Ingredients *2 tablespoons extra-virgin olive oil, plus more for serving *1 bunch scallions, chopped *3⁄4 teaspoon sea salt, plus more to taste *4 cups vegetable broth *3 cups cooked chickpeas, drained and rinsed *2 tablespoons tahini *2 cups fresh spinach *2 tablespoons chopped fresh dill *2 tablespoons fresh lemon juice, plus wedges for serving *Red pepper flakes�*Pita, for serving�*Freshly ground black pepper Heat the olive oil in a large pot over medium heat. Add the scallions, salt, and several grinds of pepper and cook for 2 minutes, or until softened but still bright green. �Add 3 cups of the broth and 12⁄3 cups of the chickpeas and simmer, uncovered, for 15 minutes. Combine the remaining 1 cup broth, the remaining 11⁄3 cups chickpeas, and the tahini in a blender and blend until creamy. Stir into the soup pot and simmer over low heat for 2 minutes. Add the spinach, dill, and lemon juice and stir until the spinach is wilted. Season to taste with salt and pepper. Portion into bowls and top with a generous swirl of olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes. Serve with pita. #souprecipes #soupseason #easyrecipes #loveandlemons #vegansoup #healthyrecipes #dinnerideas | Love and Lemons

Kicking off our annual SOUP WEEK! This Creamy Tahini Chickpea Soup recipe is much loved by all of you and for good reason! It’s the definition of simple, healthy, feel-good food. Recipe below and also on page 83 of my cookbook, Simple Feel Good Food 💛 Ingredients *2 tablespoons extra-virgin olive oil, plus more for serving *1 bunch scallions, chopped *3⁄4 teaspoon sea salt, plus more to taste *4 cups vegetable broth *3 cups cooked chickpeas, drained and rinsed *2 tablespoons tahini *2 cups fresh spinach *2 tablespoons chopped fresh dill *2 tablespoons fresh lemon juice, plus wedges for serving *Red pepper flakes�*Pita, for serving�*Freshly ground black pepper Heat the olive oil in a large pot over medium heat. Add the scallions, salt, and several grinds of pepper and cook for 2 minutes, or until softened but still bright green. �Add 3 cups of the broth and 12⁄3 cups of the chickpeas and simmer, uncovered, for 15 minutes. Combine the remaining 1 cup broth, the remaining 11⁄3 cups chickpeas, and the tahini in a blender and blend until creamy. Stir into the soup pot and simmer over low heat for 2 minutes. Add the spinach, dill, and lemon juice and stir until the spinach is wilted. Season to taste with salt and pepper. Portion into bowls and top with a generous swirl of olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes. Serve with pita. #souprecipes #soupseason #easyrecipes #loveandlemons #vegansoup #healthyrecipes #dinnerideas | Love and Lemons

Kicking off our annual SOUP WEEK! This Creamy Tahini Chickpea Soup recipe is much loved by all of you and for good reason! It’s the definition of...