allgemein, suppe, vegetarisch


A recipe by Stevan Paul.
Ingredients for 4 persons

2 onions
1 clove of garlic
2 tablespoons of olive oil
2 cans chickpeas
800 ml vegetable broth (also great with chicken broth!)
200 ml whipping cream
4 tbsp. TOMAMI # 1 (buy here (
1 floury potato (200 g)
4 tbsp. sesame seeds
100 g sour cream (10 g fat content)
50 g firm sour cream (>20 g fat content)
2 sprigs of dill
1 spring onion
50 g tahini (sesame paste, alternatively almond or cashew puree)
Juice of ½ to one whole lemon


Peel and finely dice the onions and garlic. Heat the oil in a saucepan and briefly sauté the onions and garlic but do not allow them to change colour. Add one can of chickpeas with the liquid. Fill up with the broth and whipping cream; add 3 tablespoons of TOMAMI # 1 and bring to the boil.
Peel the potato, grate finely, stir the grated potato into the soup. Cover and simmer gently for 10 minutes.
In the meantime, roast the sesame seeds in a pan without fat until golden brown. Pass the 2nd can of chickpeas through a sieve, rinse with cold water and salt lightly. Leave to drain in the sieve. Make a quick sour cream sauce from sour cream, firm sour cream and one tablespoon of TOMAMI. Pluck the dill, cut the spring onions into fine rings.
Before serving bring the soup to the boil once again, add the tahini and puree. Add the lemon juice to achieve a slightly sour taste. Add the drained chickpeas to the soup and stir; decorate with sour cream, dill, spring onions and roasted sesame seeds and serve.

Preparation time: 30 minutes

A recipe by Stevan Paul, a highly valued partner of TOMAMI, who has developed many delicious recipes for us. He originally trained as a chef, but has been writing about food for overs 20 years – culinary texts and columns, travel reports for magazines, such as Effilee, Süddeutsche Zeitung, DER FEINSCHMECKER and the Mixology magazine.
He is the author of numerous bestselling cookery books, most recently “Cooking : Really Good Cooking – Just Combine – Unlimited Possibilities ”.