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Chickpeas, celery, and cabbage make for a quick and filling soup.

Tahini Chickpea Soup with Celery

Cooking celery and garlic adds a flavor base that makes this soup taste slow-cooked even though it’s ready in twenty minutes. Canned chickpeas add a creamy texture and protein, and savoy cabbage cooks quickly while adding flavor to the broth. Our Turmeric Tahini gives the soup that inviting golden glow.

Chef Tip: Saute the veggies first to give the soup and hearty flavor base.


  • Olive oil

  • 4-5 cloves of garlic, thinly sliced

  • A pinch of chili flakes

  • 3 stalks of celery, sliced

  • Salt

  • Haven’s Kitchen Turmeric Tahini

  • 1 (15 Oz) can of chickpeas

  • 3 cups of vegetable broth

  • ½ head of savoy cabbage, shredded

  • ½ bunch cilantro or parsley, chopped

View Glossary Terms



Heat a glug of olive oil in a medium soup pot over medium-high heat and add in your garlic and chili flakes. Cook until the garlic turns lightly golden brown around the edges


Add in your celery and a pinch of salt and sauté until the celery turns translucent and tender


Squeeze in ½ a pouch of the Tahini sauce and add the chickpeas. Sauté for about another minute


Pour in the broth and add the cabbage. Bring it to a boil and then lower the heat to simmer gently for about 5 minutes till the cabbage has softened a bit. Remove from heat


Add salt to taste and stir in the chopped herbs

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1 Term found in this Recipe


Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.


French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.


Simmering is the process of cooking in liquid that is just below the boiling point, often at a medium to low heat. For a simmer, the liquid should be just lightly bubbling around the edges.

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