Garlic, Spinach and Chickpea Soup

    Garlic, Spinach and Chickpea Soup


    62 people made this

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

    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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