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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.