Za’atar Lemon Tahini White Beans and Potatoes

This recipe came together organically from whatever I had laying around in the kitchen. Za’atar, lemon, and tahini are flavour combinations that can never go wrong. Beans and potatoes make this soup filling, and it can be served alone or in accompaniment with a feast. This recipe serves two.

Ingredients

• 2 Tbsp. ghee or olive oil (I use 1 Tbsp. of each)
• 1 pinch cumin seeds
• 1 pinch coriander seeds
• 1 pinch fennel seeds
• ¼ cup shallot, minced
• 2-4 garlic cloves, minced
• 1 thumb ginger, minced
• ½ tsp. za’atar
• ½ tsp. sumac
• ¼ tsp. coriander powder
• ¼ tsp. cumin powder
• ¼ tsp. chili flakes
• Salt (to taste)
• 1 pinch pepper
• 1 tsp. kasoori methi (fenugreek leaves)
• 1 cup summer squash, cubed
• 1 stalk celery, diced
• 1 heaping cup broccoli florets
• 2 heaping cups potatoes, cubed
• 1 can white beans, rinsed (I used cannellini beans, but butter beans are preferred)
• 1-2 Tbsp. tahini
• Juice from ½ lemon
• Sesame seeds (garnish)

Method

1. In a small saucepan, add the potatoes and water to cover them halfway
2. Let the potatoes come to a boil then set them to a simmer while making the rest of the soup
3. In a bigger pot, heat the oil on the stove at medium heat
4. Add the whole seeds to temper until brown or aromatic
5. Add shallots, garlic, and ginger to sauté
6. After 30 seconds, add the squash, celery, and broccoli stems to sauté
7. After 1 minute, add the ground spices, excepting the fenugreek leaves
8. Once the spices begin to stick to the bottom of the pot, add the beans and potatoes from the saucepan, including the cooking water
9. Add water to reach desired consistency
10. Let mixture come to a boil, then turn the temperature down to a simmer
11. Add broccoli florets and fenugreek leaves
12. After simmering for 2 minutes, turn off the heat
13. Add tahini and lemon
14. Stir to combine
15. Let soup cool with lid askew for 5 minutes
16. Garnish with sesame seeds
17. Enjoy