Let's Begin!

• Place the broccoli florets and stems in a large soup pot, along with onion, potato, garlic, and 3 cups of water or vegetable stock.
• Bring to boiling over high heat; then reduce heat to medium-low. Cook, covered, for 15 minutes or until broccoli is very tender.
• Add the Swiss chard and spinach, then cook for another 5 minutes.
• Use a blender to puree the soup until smooth. The consistency should be moderately thick. Add a little water if you need to thin it.
• Stir in 1 cup of chickpeas, lemon juice, and 1 tablespoon of dill, then season with salt and pepper. Return soup to boiling, then turn off the heat.
• Meanwhile, in a small bowl, whisk the tahini with ¼ cup water until smooth paste forms. Stir the mixture into the soup.
• Ladle the soup into bowls, then garnish with more chickpeas and broccoli florets, if preferred.
• Serve warm, and enjoy with family and friends!