Chickpea and Spinach Soup With Garlic Recipe #284300
This is a very satisfying, delicious soup that's great with crusty bread. From a book called 400 Soups. I garnished it with chopped cilantro; some lemon juice might be nice as well. I also substituted homemade chicken stock for the vegetable stock.
40 min | 15 min prep
SERVES 4
- 2 tablespoons olive oil
- 4 crushed garlic cloves
- 1 onion, roughly chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 5 cups vegetable stock
- 3/4 lb potato, finely chopped
- 1 (15 ounce) can chickpeas, drained
- 1 tablespoon cornstarch
- 2/3 cup heavy cream
- 2 tablespoons tahini
- 1/4 lb spinach, shredded
- cayenne pepper, to taste
- salt and black pepper, to taste
- Heat the oil in a large pan and cook garlic and onion for about 5 minutes, or until the onion is softened and golden brown.
- Stir in the cumin and coriander and cook for 1 minute. Add the stock and potatoes. Bring to a boil and simmer for 10 minutes.
- Add the chickpeas and simmer for 5 minutes, or until the potatoes are just tender.
- Blend together the cornstarch, cream, and tahini. Stir into the soup a little at a time. Add the shredded spinach.
- Bring to a boil, stirring, and simmer for 2 minutes. Adjust the seasonings with cayenne, salt and pepper to taste.
- Spoon into warmed bowls and sprinkle with a little extra cayenne.
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5 stars