• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Garlic, Spinach and Chickpea Soup

  • 6servings
  • 45minutes
  • 419calories

Add to MenuAdd to Calendar

Source: allrecipes.co.ukReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E, P
MineralsNatrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 4 cloves garlic, peeled and crushed

  3. 1 medium onion, coarsely chopped

  4. 2 teaspoons ground cumin

  5. 2 teaspoons ground coriander

  6. 1 1/3L vegetable stock

  7. 3 medium potatoes, peeled and chopped

  8. 1 (400g) tin chickpeas, drained

  9. 250ml double cream

  10. 2 tablespoons tahini

  11. 2 tablespoons polenta (cornmeal)

  12. 250g spinach, rinsed and chopped

  13. ground cayenne pepper to taste

  14. salt to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.

  2. Mix vegetable stock and potatoes into the pot, and bring to the boil. Reduce heat, and simmer about 10 minutes. Stir in the chickpeas, and continue to cook until potatoes are tender.

  3. In a small bowl, blend the double cream, tahini and polenta. Mix into the soup.

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

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback