Sort ingredients
amyp06
QR Code
Listen
Pdf
Heat the oil in a large pot over a medium heat. Add the onion and cook until softened, about 4 minutes, add the garlic and cook 30 seconds more.
Stir in the squash, chickpeas, salt, cumin, black pepper, turmeric, and cayenne pepper. Add the broth and bring to a boil, then reduce the heat to medium-low and simmer, covered, until the squash is very tender, about 20 minutes.
Use a hand blender to puree until smooth. Stir in the honey.
Place the tahini in a bowl and stir in 2 tablespoons of cold water. Add more water by the teaspoon until the tahini is loose enough to be drizzled.
Serve the soup drizzled with the tahini, garnished with the crispy chickpeas and parsley.