Mesopotamian Barley, Chickpea, Lentil and Tahini Soup

A perfectly balanced meal in a bowl with legumes, a grain — in this case, chickpeas, lentils and pearl barley — and vegetables. For dessert, I served some jam filled buns. Certainly a good way to warm up on a cold day and this soup yields a good amount, so you can share with your friends. And the nutty flavor of tahini goes oh so well with the earthiness of the legumes, barley and kale. I received rave reviews and my husband will have lunch to take to work so he can avoid crappy coffee shop and fast food offerings.

Mesopotamian Barley, Chickpea, Lentil and Tahini Soup

Recipe by Lisa Turner Cuisine: Middle Eastern Published on March 29, 2011 Thick, hearty and filling Middle Eastern chickpea, lentil, barley and vegetable soup with tahini — a complete meal in one bowl Preparation: 15 minutes Cooking time: 2 hours Print this recipe Ingredients: 1/2 cup dried chickpeas, soaked overnight in enough water to cover and drained 2 tablespoons butter, ghee or oil 1 large onion, finely chopped 2 leeks, green and white parts, finely chopped small handful of fresh green chilies, sliced 1 clove garlic, minced or crushed 12 cups vegetable stock or water 1 cup pearl barley, rinsed 1/2 cup brown, green or French lentils, rinsed 3 teaspoons sea salt, or to taste fresh ground black pepper, to taste 2 large tomatoes, finely chopped 2 cups kale leaves, chopped 1/2 cup fresh dill, finely chopped 1/2 cup fresh parsley, finely chopped 1 teaspoon ground turmeric pinch of asafetida pinch of ground cayenne 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 cup tahini juice from 1 lemon or 2 limes Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, and set aside. Heat the butter, ghee or oil in a large soup pot over medium heat. When hot, add the onions, leeks, chilies and garlic. Stir for 10 minutes or until the onions are translucent. Add the chickpeas and pour in the vegetable stock or water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 40 minutes. Now add the barley, lentils, salt and pepper and bring to boil again. Reduce the heat to medium-low again, cover again, and simmer for another 30 minutes. Stir occasionally. Stir in the tomatoes, kale, dill, parsley, asafetida and spices. Simmer over low heat for another 30 to 40 minutes. Add more stock or water if necessary. Stir in the tahini and lemon or lime juice. Partially blend the soup with a hand blender or in batches in a blender or food processor. Add more salt and pepper as needed and garnish with fresh chopped parsley, dill or slice of fresh chilies if desired. Makes 6 to 8 servings

More Middle Eastern recipes from Lisa's Vegetarian Kitchen:
Marinated Sun-Dried Tomato Hummus with Olives
Middle Eastern Chickpea and Olive Salad
Shakshouka