1 Tbls. tahini (optional, I added it but if you don’t have any, don’t use it)
Salt & Pepper, to taste
To drizzle on top your bowl of soup:
sumac – a hefty pinch
squeeze of fresh lemon juice
chopped fresh parsley
Heat 2 tbls. olive oil in soup pot. Add onions, celery, salt (about 1/4-1/2 tsp.) and several grinds of fresh ground black pepper. Saute until soft and golden. Add garlic and sauté a minute or so more.
Add cumin, coriander and cayenne. Stir to combine and coat the vegetables..
Add stock, garbanzo beans, parsley and tahini (if using) and simmer about 10-15 minutes for flavors to combine.