Name: Garlic, Spinach, and Chickpea Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Garlic, peeled and crushed - 4 cloves; Medium onion, coarsely chopped - 1; Ground cumin - 2 teaspoons; Ground coriander - 2 teaspoons; Vegetable stock - 1 ⅓ quarts; Potatoes, peeled and chopped - 3 medium; Garbanzo beans, drained - 1 (15 ounce) can; Heavy cream - 1 cup; Tahini - 2 tablespoons; Corn meal - 2 tablespoons; Spinach, rinsed and chopped - ½ pound; Ground cayenne pepper to taste - ½ pound; Salt to taste - ½ pound

Ingredients for - Garlic, Spinach, and Chickpea Soup

1. Olive oil 2 tablespoons

2. Garlic, peeled and crushed 4 cloves

3. Medium onion, coarsely chopped 1

4. Ground cumin 2 teaspoons

5. Ground coriander 2 teaspoons

6. Vegetable stock 1 ⅓ quarts

7. Potatoes, peeled and chopped 3 medium

8. Garbanzo beans, drained 1 (15 ounce) can

9. Heavy cream 1 cup

10. Tahini 2 tablespoons

11. Corn meal 2 tablespoons

12. Spinach, rinsed and chopped ½ pound

13. Ground cayenne pepper to taste ½ pound

14. Salt to taste ½ pound

How to cook deliciously - Garlic, Spinach, and Chickpea Soup

1 . Stage

Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.

2 . Stage

Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in garbanzo beans, and continue to cook until potatoes are tender.

3 . Stage

In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.

4 . Stage

Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.