Name: Garlic, Chickpea, and Spinach Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 2 tbsp olive oil; 4 cloves garlic (chopped); 1 onion (roughly chopped); 2 tsp ground cumin; 2 tsp coriander; 1200 g vegetable stock; 340 g potatoes (peeled and finely chopped); 1 15-oz can chickpeas (drained); 1 tbsp cornstarch; 160 g heavy cream; 1 tbsp light tahini; 200 g spinach; salt (to taste); pepper (to taste); cayenne pepper (to taste)

Garlic, Chickpea, and Spinach Soup

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course: Soup

Ingredients Method Notes

Ingredients

2 tbsp olive oil
4 cloves garlic chopped
1 onion roughly chopped
2 tsp ground cumin
2 tsp coriander
1200 g vegetable stock
340 g potatoes peeled and finely chopped
1 15-oz can chickpeas drained
1 tbsp cornstarch
160 g heavy cream
1 tbsp light tahini
200 g spinach
salt to taste
pepper to taste
cayenne pepper to taste

Method

Heat the oil in a large saucepan and sauté the garlic and onion for about 5 minutes, until softened and browned. Stir in the cumin and coriander and cook for another minute.
Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes.
Add the chickpeas and simmer for 5 minutes more, or until the potatoes and chickpeas are just tender.
Blend together the cornstarch, cream, and tahini. Stir the cream blend and the spinach into the soup. Bring to a boil, stirring, and simmer for another 2 minutes.
Season with cayenne pepper, salt, and black pepper.

Notes

You can use less vegetable stock to make a thicker soup, or leave out the cornstarch to make a thinner one.

Feel free to add other seasonings to the soup by blending them into the cream in step 4.

Garlic, Chickpea, and Spinach Soup