Chickpea Soup with Tahini & Lemon

INSTRUCTIONS

1. Soak the chickpeas overnight.
2. The next day, boil them together with the carrots until soft.
3. Put the onion, with the garlic in the food processor and puree completely
4. Sauté them in a pot with a little olive oil.
5. Add the curry, salt and mix with a wooden spatula.
6. Put the chickpeas, which we have already boiled, and mix, so that the ingredients go everywhere.
7. Pour boiling water over the chickpeas. If we want them more mushy, add as much water as is necessary to cover the chickpeas.
8. Let them come to a boil, over high heat. Lower the heat and let them simmer until they thicken. It takes about 10-15 minutes.
9. Squeeze the lemon and put its juice in a bowl. Put the tahini and 2-3 tbsp. from the water, where the chickpeas are boiled.
10. Stir the mixture with the whisk and as soon as it binds, add it to the soup.
11. Mix and leave on low heat for another five minutes.

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