Serves 4

Cooking time: 20 minutes

What you need:

• Olive oil
• 4-5 cloves of garlic, thinly sliced
• A pinch of chili flakes
• 3 stalks of celery, sliced
• Salt
• 1 pouch of Haven’s Kitchen Turmeric Tahini
• 1 (15 Oz) can of chickpeas
• 3 cups of vegetable broth
• ½ head of savoy cabbage, shredded
• ½ bunch cilantro or parsley, chopped

How to make it: 

1. Heat a glug of olive oil in a medium soup pot over medium-high heat and add in your garlic and chili flakes. Cook until the garlic turns lightly golden brown around the edges
2. Add in your celery and a pinch of salt and sauté until the celery turns translucent and tender
3. Squeeze in ½ a pouch of the Tahini sauce and add the chickpeas. Sauté for about another minute
4. Pour in the broth and add the cabbage. Bring it to a boil and then lower the heat to simmer gently for about 5 minutes till the cabbage has softened a bit. Remove from heat
5. Add salt to taste and stir in the chopped herbs