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Garlic, Chickpea & Spinach Soup

  • 35minutes
  • 483calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 4 garlic cloves , crushed

  3. 1 onion , chopped

  4. 2 teaspoons ground cumin

  5. 2 teaspoons ground coriander

  6. 5 cups vegetable stock

  7. 350 g potatoes , diced

  8. 1 (15 ounce) can chickpeas , drained and rinsed

  9. 1 tablespoon cornstarch

  10. 2/3 cup double cream

  11. 2 tablespoons light tahini

  12. 200 g spinach , shredded cayenne pepper salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a saucepan and cook the garlic and onions until soft and golden.

  2. Stir in the cumin and coriander and cook for one minute.

  3. Add the stock and potatoes.

  4. Bring to a boil and simmer for 10 minutes.

  5. Add chickpeas and simmer for another 5 minutes or until potatoes are tender.

  6. Mix the cornflour, cream and tahini together.

  7. Stir into the soup with the spinach.

  8. Season with salt and pepper to taste.

  9. Bring to the boil, stirring and simmering for another 2 minutes.

  10. Sprinkle with cayenne pepper before serving. ?

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