Garlic, Spinach and Chickpea Soup

    45 mins

    This exciting combination of ingredients is easy to make! Chickpeas, spinach and potatoes are blended in a richly spiced, creamy vegetable broth base.

    62 people made this

    Serves: 6 

    • 2 tablespoons (30ml) olive oil
    • 4 cloves garlic, finely chopped
    • 1 medium brown onion, coarsely chopped
    • 2 teaspoons ground cumin
    • 2 teaspoons ground coriander
    • 4 cups (1 litre) vegetable stock
    • 3 medium potatoes, peeled and chopped
    • 425g can chickpeas, drained
    • 1 cup (250ml) thickened cream
    • 2 tablespoons tahini
    • 2 tablespoons polenta
    • 250g spinach, rinsed and chopped
    • pinch ground cayenne pepper

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Heat olive oil in a large saucepan over medium heat. Add garlic and onion and cook, stirring, until tender. Add cumin and coriander and cook for 1 minute, until fragrant.
    2. Add stock and potatoes and bring liquid to boil. Reduce heat and simmer for about 10 minutes. Stir in the chickpeas and cook a further 10 minutes, or until potatoes are tender.
    3. Mix cream, tahini and polenta in a small bowl. Stir into the soup.
    4. Add spinach to the soup and season with cayenne pepper and salt. Cook until spinach wilts.
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    Reviews in English (58)


    I have the original cookbook from which this recipe was taken - it's been modified a bit here from the source. The original calls out 2/3 cup of heavy (whipping) cream, not 1 cup. And as you might have guessed, the "corn meal" is a typo, that should be corn starch. The prep time has been understated a little - don't underestimate the time required to chop 4 cloves, 1 onion and _finely_ chop 3 potatoes. This is a wonderful soup, always a huge hit with guests. Be careful with the cayenne pepper though! 1/2 tsp with a full recipe will make it plenty spicy, add more at your own risk.  -  24 Feb 2007  (Review from Allrecipes US | Canada)


    Really great soup! Added a little extra seasoning and substituted corn starch for the corn meal and skim milk for the heavy cream. I did not blend the soup at all. Turned out to be a thick and creamy soup. I can't wait to have the leftovers for lunch this week!  -  29 Apr 2003  (Review from Allrecipes US | Canada)


    Wonderful recipe! I used chicken stock instead of veg, peanut butter instead of tahini, and half skim milk/half cream to cut the calories. Can't wait to make it again!  -  07 Oct 2005  (Review from Allrecipes US | Canada)

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