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Add the 3 cans of chickpeas, 6 tablespoons of sesame tahini, 40 servings of sea salt and pepper, 2 teaspoons of cumin, 4 teaspoons of curry powder, 4 teaspoons of cinnamon, and 2 teaspoons of turmeric to the pot. Let the mixture cook for another 20 minutes.
Remove the pot from the heat and blend the soup until smooth, using either a hand blender directly in the pot or transferring it to a regular blender. Serve topped with various seasonings and a drizzle of tahini for garnish.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
