Lemon Chickpea Soup

Instructions

1. 1

   Heat 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Add the chopped scallions, sea salt, and several grinds of pepper; cook for 2 minutes until softened but still bright green. Add 3 cups vegetable broth and 1⅔ cups cooked chickpeas, then simmer, uncovered, for 15 minutes.

2. 2

   In a blender, combine the remaining 1 cup vegetable broth, the remaining 1⅓ cups cooked chickpeas, and 2 tablespoons tahini; blend until creamy. Stir into the soup pot and simmer over low heat for 2 minutes.

3. 3

   Add 2 cups fresh spinach, 2 tablespoons chopped dill, and 2 tablespoons lemon juice to the soup. Stir until the spinach is wilted. Season with salt and pepper to taste.

4. 4

   Divide among bowls and top each serving with a generous swirl of olive oil, a squeeze of lemon juice, and a sprinkle of red pepper flakes. Serve with pita bread.