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Garlic, Spinach, and Chickpea Soup
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Exciting chickpea-spinach soup with garbanzo beans, spinach, and potatoes simmered in creamy, spiced vegetable broth. Easy to make!
Ingredients:
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and crushed
  • 1 medium onion, coarsely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1.3333333730698 quarts vegetable stock
  • 3 medium potatoes, peeled and chopped
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 cup heavy cream
  • 2 tablespoons tahini
  • 2 tablespoons corn meal
  • 0.5 pound spinach, rinsed and chopped
  • ground cayenne pepper to taste
  • salt to taste
Instructions:
  • In a large pot over medium heat, sauté garlic and onion in olive oil until tender. Sprinkle with cumin and coriander for extra flavor.
  • Pour in the flavorful vegetable stock and hearty potatoes, allowing the mixture to come to a gentle boil. Lower the heat and simmer for approximately 10 minutes. Gently fold in the garbanzo beans and cook until the potatoes are tender and infused with all the delicious flavors.
  • Combine heavy cream, tahini, and cornmeal in a small bowl, then stir the mixture into the soup.
  • Incorporate spinach into the soup, then season generously with cayenne pepper and salt. Cook until spinach is thoroughly heated.

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