Garlic, Spinach, and Chickpea Soup

This chickpea spinach soup with garlic and potatoes is easy to make by simmering the ingredients in a richly spiced, creamy vegetable broth base.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 389 Calories

Ingredients

• salt to taste
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 (15 ounce) can garbanzo beans, drained
• 2 teaspoons ground cumin
• ground cayenne pepper to taste
• 2 teaspoons ground coriander
• 1 medium onion, coarsely chopped
• 2 tablespoons tahini
• 4 cloves garlic, peeled and crushed
• 3 medium potatoes, peeled and chopped
• 2 tablespoons corn meal
• 1.3333333730698 quarts vegetable stock
• 0.5 pound spinach, rinsed and chopped

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.

Step 2

In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.

Step 3

Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Step 4

Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in chickpeas, and continue to cook until potatoes are tender.