Garlic, Spinach, and Chickpea Soup
Description
This chickpea spinach soup with garlic and potatoes is easy to make by simmering the ingredients in a richly spiced, creamy vegetable broth base.
Ingredients
•
2 tablespoons olive oil
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4 cloves garlic, peeled and crushed
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1 medium onion, coarsely chopped
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1 1/3 quarts vegetable stock
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3 medium potatoes, peeled and chopped
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1 (15 ounce) can garbanzo beans, drained
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1 cup heavy cream
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2 tablespoons tahini
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2 tablespoons corn meal
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1/2 pound spinach, rinsed and chopped
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ground cayenne pepper to taste
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salt to taste
Directions
1
Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
2
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.
3
In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
4
Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.