Garlic, Spinach and Chickpea Soup

    45 min

    This exciting combination of ingredients is easy to make! Chickpeas, spinach and potatoes are blended in a richly spiced, creamy vegetable stock base.

    69 people made this

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
    2. 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.
    3. In a small bowl, blend the double cream, tahini and polenta. Mix into the soup.
    4. Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

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    Reviews in English (57)


    I have the original cookbook from which this recipe was taken - it's been modified a bit here from the source. The original calls out 2/3 cup of heavy (whipping) cream, not 1 cup. And as you might have guessed, the "corn meal" is a typo, that should be corn starch. The prep time has been understated a little - don't underestimate the time required to chop 4 cloves, 1 onion and _finely_ chop 3 potatoes. This is a wonderful soup, always a huge hit with guests. Be careful with the cayenne pepper though! 1/2 tsp with a full recipe will make it plenty spicy, add more at your own risk.  -  24 Feb 2007  (Review from Allrecipes US | Canada)


    Really great soup! Added a little extra seasoning and substituted corn starch for the corn meal and skim milk for the heavy cream. I did not blend the soup at all. Turned out to be a thick and creamy soup. I can't wait to have the leftovers for lunch this week!  -  29 Apr 2003  (Review from Allrecipes US | Canada)


    Wonderful recipe! I used chicken stock instead of veg, peanut butter instead of tahini, and half skim milk/half cream to cut the calories. Can't wait to make it again!  -  07 Oct 2005  (Review from Allrecipes US | Canada)