Garlic, Spinach, And Chickpea Soup
Ingredients
- Servings: 6
- 2 tablespoons olive oil
- 4 cloves garlic, peeled and crushed
- 1 medium onion, coarsely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 1/3 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
- 1/2 pound spinach, rinsed and chopped
- ground cayenne pepper to taste
- salt to taste
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- heat olive oil in a large pot over medium heat, and stir in garlic and onion. cook until tender. season with cumin and coriander.
- mix vegetable stock and potatoes into the pot, and bring to a boil. reduce heat, and simmer about 10 minutes. stir in the garbanzo beans, and continue to cook until potatoes are tender.
- in a small bowl, blend the heavy cream, tahini, and corn meal. mix into the soup.
- stir spinach into the soup. season with cayenne pepper and salt. continue to cook until spinach is heated through.
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