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Export 18 ingredients for grocery delivery
Step 1
In a bowl, combine the tahini, lemon juice, and a few splashes of hot sauce and stir to combine. Set aside.
Step 2
Heat oil in a wide pot over medium-high. Melt the butter into the oil. Once frothy, add the leeks and cook for 7-8 minutes until softened and beginning to turn golden brown.
Step 3
Add the garlic and red Fresno chili pepper and cook for 45 seconds until fragrant. Season with salt and pepper.
Step 4
Add the stock to the pot and bring to a boil. Reduce heat and add chickpeas, thyme, paprika, white pepper, and salt, to taste. Simmer for 15 minutes until the chickpeas are very tender.
Step 5
Add the greens and a little water and cook until the greens are bright green and tender, about 10 minutes.
Step 6
Add the tahini mixture to the broth and stir until completely incorporated. Taste and season again to your preferences.
Step 7
Ladle the chickpeas into bowls. Garnish with chopped avocado and minced scallion. Sprinkle with Aleppo pepper and a drizzle of mustard oil, if desired. Enjoy!
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