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Rinse chickpeas. In a large saucepan or Dutch oven, combine beans and enough water to cover. Bring to a boil. Boil, uncovered, for 10 minutes. Drain and rinse chickpeas. Place in a 4- or 5-quart slow cooker. Add broth, garlic, cumin, coriander, turmeric and salt.
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
Stir yogurt, tahini and lemon juice into mixture in cooker. Using an immersion blender, carefully blend soup. Stir in parsley.
Meanwhile, preheat oven to 300°F. Chop enough pita bread into ¼- to ½-inch pieces to equal 2 cups; toss with olive oil. Spread in a shallow baking pan; bake for 12 to 13 minutes or until crisp, stirring once.
Serve soup topped with red pepper, pita bread pieces and, if desired, sesame seeds.