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

Garlic, Spinach, and Chickpea Soup

olive oil

garlic,

onion,

cumin

coriander

vegetable stock

potatoes,

(15 ounce) can garbanzo beans, drained

heavy cream

tahini

corn meal

spinach,

cayenne pepper

salt

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


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


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


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.

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!

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!

I loved this recipe! I did make a change based on spices on hand. I used turmeric instead of coriander.

Delicious! I made this soup last night and it was hearty and perfect for a cold winter's night. I only made a few changes - I added a lot more garlic couldn't find any coriander added half a cup of sour cream and half a cup of reduced fat milk instead of heavy cream and that's it. Next time I might add more vegetables - broccoli cauliflower carrots. Highly recommended!

I wasn't sure if you should blend the soup or not. I slightly blended the soup and then added the spinich and it turned out well.

I love this soup! I added red peppers which make the soup very colorful and tasty. It's one of my husband and my mother-in-laws favorites!

Made with cornstarch canned potatoes cannelini beans and frozen spinach.1/2 tspn cayenne was too spicy would add less next time. Felt it tasted a little too 'powdery' like the cumin wasn't cooked properly (would suggest adding cumin immediately to onions & garlic to help the powder flavor of the cumin cook out). I'm Indian and have cooked with ground cumin and ground coriander quite a bit and should have known better. Overall a pretty good recipe healthy and different.

Outstanding! Added more cumin and coriander for a fuller flavor; used 5 cups chicken consomme lite coconut milk the leftovers of simple roasted chickpeas and frozen spinach (didn't fully defrost or cook - just plopped the frozen chunk into the hot liquid). Would add more spinach next time. And there will definitely be a next time!!

garlic, spinach, and chickpea soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 6

Cost: $10.83 /serving

Author : Dale Penny

Ingredients

Instructions

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