Lemon Chickpea Soup

Ingredients
2 tablespoons extra-virgin olive oil, plus more for serving
1 bunch scallions, chopped
¾ teaspoon sea salt, plus more to taste
Freshly ground black pepper
4 cups vegetable broth
3 cups cooked chickpeas, drained and rinsed
2 tablespoons tahini
2 cups fresh spinach
2 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice, plus wedges for serving
Red pepper flakes
Pita, for serving

Directions

1. Heat the olive oil in a large pot over medium heat. Add the scallions, salt, and several grinds of
   pepper and cook for 2 minutes, or until softened but still bright green. Add 3 cups of the broth and 1⅔
   cups of the chickpeas and simmer, uncovered, for 15 minutes.
2. Combine the remaining 1 cup broth, the remaining 1⅓ cups chickpeas, and the tahini in a blender
   and blend until creamy. Stir into the soup pot and simmer over low heat for 2 minutes.
3. Add the spinach, dill, and lemon juice and stir until the spinach is wilted. Season to taste with salt
   and pepper.
4. Portion into bowls and top with a generous swirl of olive oil, a squeeze of lemon juice, and a
   sprinkle of red pepper flakes. Serve with pita.