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.