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Chickpeas in Lemon-Tahini Broth
Ingredients
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 leek trimmed, rinsed, and sliced thinly into rounds
  • 8 cloves garlic peeled and minced
  • 1 red Fresno chili pepper trimmed and minced
  • 4 cups vegetable stock
  • 2 15- ounce can chickpeas drained and rinsed
  • 1 teaspoon dry thyme
  • ½ teaspoon paprika
  • ¼ teaspoon white pepper optional
  • 1 head of bok choy finely chopped (or use kale, spinach, or arugula)
  • ¼ cup tahini
  • 1 lemon juiced
  • A few shakes of your favorite hot sauce optional
  • Salt to taste
  • subheading: For Garnish:
  • 1 avocado diced
  • 1 scallion minced
  • Aleppo pepper optional
  • Mustard oil or extra virgin olive oil optional
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