The urge to find a use for my jar of tahini finally won over. The weather is starting to cool down here in MN, which means lots of stews and chili recipes floating around our house. I decided to create a soup recipe that was both healthy and hearty, and would last as leftovers for several lunches throughout the work week. I tweaked a vegan soup recipe I had found online by adding in chicken, subbing out the veggie stock for chicken stock, adding a little heat, and packing it with even more veggies. Enjoy!
Chicken and Vegetable Tahini Stew
½ c tahini
2/3 c water
6 tbsp soy sauce
2 tbsp lemon juice
2 tsp ground cumin
1 tsp cayenne pepper
2 tbsp dried basil
3 cloves garlic, pressed
7 c chicken stock
4 carrots, chopped
3 c broccoli florets
1 orange bell pepper
1 yellow bell pepper
¼ c roasted red bell pepper
½ tsp Chipotle pepper sauce
3 chicken breasts
- Blend together tahini, 2/3 c water, soy sauce, lemon juice, cumin, and cayenne. (I used our Magic Bullet blender to ensure no tahini chunks were left over)
- Put the vegetable stock and chopped carrots in a large pot. Cover and bring to a boil. Reduce heat and simmer 10 minutes.
- Meanwhile, chop chicken breasts into small pieces and sauté with a drizzle of olive oil on the stovetop.
- Chop the broccoli, leeks, tomatoes, and peppers and add to the pot. Stir in basil, garlic, and chipotle pepper sauce.
- Cover and return to a boil, then reduce heat and simmer until vegetables are at your desired tenderness. Stir in the chicken.
- Add in the tahini mixture and stir until combined.
- Bring to a simmer and serve.
I have to say, this recipe turned out pretty stellar! The tahini adds a distinct nuttiness to the stew, and it makes it somewhat creamy without the need for dairy. Packed with veggies, it’s both healthy and super filling at the same time.