Chickpea Spinach Soup
Chickpeas make for a delicious rich soup, full of deep flavour. Spinach adds colour and tahini a subtle sesame touch.
Ingredients
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
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- 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.
- 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.
- Mix cream, tahini and polenta in a small bowl. Stir into the soup.
- Add spinach to the soup and season with cayenne pepper and salt. Cook until spinach wilts.
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Reviews and Ratings
Global Ratings:
(75)
Reviews in English (57)
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. - 24 Feb 2007 (Review from Allrecipes USA and Canada)
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! - 29 Apr 2003 (Review from Allrecipes USA and Canada)
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! - 07 Oct 2005 (Review from Allrecipes USA and Canada)