Chickpea Spinach Soup

Chickpea Spinach Soup


63 people made this

Chickpeas make for a delicious rich soup, full of deep flavour. Spinach adds colour and tahini a subtle sesame touch.

Dale Penny

Serves: 6 

  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 medium brown onion, coarsely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 litre vegetable stock
  • 3 medium potatoes, peeled and chopped
  • 425g can chickpeas, drained
  • 1 cup thickened cream
  • 2 tablespoons tahini
  • 2 tablespoons polenta
  • 250g spinach, rinsed and chopped
  • pinch ground cayenne pepper

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

  1. Heat olive oil in a large saucepan over medium heat. Add garlic and onion and cook, stirring, until tender. Add cumin and coriander and cook for 1 minute, until fragrant.
  2. Add stock and potatoes and bring liquid to boil. Reduce heat and simmer for about 10 minutes. Stir in the chickpeas and cook a further 10 minutes, or until potatoes are tender.
  3. Mix cream, tahini and polenta in a small bowl. Stir into the soup.
  4. Add spinach to the soup and season with cayenne pepper and salt. Cook until spinach wilts.

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