Garlic, Spinach, and Chickpea Soup

Name: Garlic, Spinach, and Chickpea Soup
Total time: 45
Yield: 6
Ingredients: 2 tablespoons olive oil; 4 cloves garlic, peeled and crushed; 1 medium onion, coarsely chopped; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1.3333333730698 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; 0.5 pound spinach, rinsed and chopped; ground cayenne pepper to taste; salt to taste

Recipe by Dale Penny from allrecipes.com

45 Mins.

Ingredients

6 servings

•

2 tablespoons olive oil
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4 cloves garlic, peeled and crushed
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1 medium onion, coarsely chopped
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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1.3333333730698 quarts vegetable stock
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3 medium potatoes, peeled and chopped

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1 (15 ounce) can garbanzo beans, drained
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1 cup heavy cream
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2 tablespoons tahini
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2 tablespoons corn meal
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0.5 pound spinach, rinsed and chopped
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ground cayenne pepper to taste
•

salt to taste

Instructions

Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in garbanzo beans, and continue to cook until potatoes are tender.
In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.