Ingredients for Garlic Chickpea Spinach Soup
- Olive Oil
- Garlic Cloves
- Onion
- Ground Cumin
- Ground Coriander
- Vegetable Stock
- 2 medium potatoes, peeled and diced
- 1 (15-ounce) can chickpeas, rinsed and drained
- Cornstarch
- Double Cream
- 1 tablespoon tahini
- 5 ounces fresh spinach, roughly chopped
- Cayenne pepper, to taste (optional)
- Salt And Pepper
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How to Make Garlic Chickpea Spinach Soup
- Heat the olive oil in a large saucepan over medium heat. Add the minced garlic and chopped onion and cook until softened and golden, about 5-7 minutes.
- Stir in the ground cumin and coriander and cook for 1 minute more, until fragrant.
- Pour in the vegetable or chicken stock and add the diced potatoes.
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, or until the potatoes are almost tender.
- Add the rinsed and drained chickpeas and simmer for another 5 minutes.
- In a small bowl, whisk together the cornflour (cornstarch), heavy cream (or coconut cream), and tahini until smooth.
- Stir the cream mixture into the soup along with the chopped spinach.
- Season generously with salt and black pepper to taste.
- Bring the soup back to a gentle boil, stirring constantly, and simmer for 2 minutes, or until the spinach is wilted and the soup has slightly thickened.
- Serve hot, sprinkled with a pinch of cayenne pepper, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
8g
Fat
53g
Carbs
16g
