Garlic, Spinach and Chickpea Soup
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63 people made this
About this recipe:
This exciting combination of ingredients is easy to make! Chickpeas, spinach and potatoes are blended in a richly spiced, creamy vegetable stock base.
2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1.3L vegetable stock
3 medium potatoes, peeled and chopped
1 (400g) tin chickpeas, drained
250ml double cream
2 tablespoons tahini
2 tablespoons polenta (cornmeal)
250g spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste
- Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
- Mix vegetable stock and potatoes into the pot, and bring to the boil. Reduce heat, and simmer about 10 minutes. Stir in the chickpeas, and continue to cook until potatoes are tender.
- In a small bowl, blend the double cream, tahini and polenta. Mix into the soup.
- Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
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