Garlic, Spinach, and Chickpea Soup

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

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.

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

Categories

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