It has been a while since I last posted a recipe, I think it’s time to come back.
I have been away from my blog because I’ve been busy renewing a long passion of mine; hiking. I love walking and used to hike all the time but because of other priorities I stopped doing it. On February 2, 2015, I went on my first hike after being away from the trails for about 10 years. It was hard but it felt great!
My first hike was only a mile long and it took me a long time to do it. I could only hike during the weekends, which was fine because in the beginning, I was so out of shape that I needed the whole week to recover from any short hike. Now, after a year, I can climb mountains and can go on more than one hike per week. I can walk long distances much more easily and have taken a few backpacking trips, which I never did before but have discovered that I love it.
Do you make New Year resolutions? I don’t but this year is different. I have set a couple of goals I want to be able to achieve this year; to be more active and to eat better. I really need to work on these so I can improve my overall health. With these goals in mind, I’m going to start doing a lot more cooking so, I guess this could mean posting more often…I’ll try. Here is a recipe for a healthy lunch or a light dinner. I found this soup in the book that came with my blender and adapted it to my taste. It is easy to make and it is delicious.
(for 4 portions)
3 cups of vegetable broth (chicken broth can be used)
1 15-ounce can of chickpeas, drained
1/4 cup lemon juice
1 1/2 Tablespoons tahini paste
1 Tablespoon chopped garlic
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper (or to taste)
Combine all ingredients into the jar of a blender and secure the lid. Blend for a couple of minutes at a high setting or until everything is smooth. Pour into a pot and bring soup to a simmer over a medium-low heat and cook for 15-20 minutes. Serve hot with croutons or pita chips and enjoy.
I accompanied mine with warm bread topped with greek yogurt, sprinkled with zaatar and a little olive oil. It was delicious!