-
-
My review
Garlic, Spinach, and Chickpea Soup
Dale Penny
"This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 389 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Nutrition Facts
Per Serving: 389 calories; 23.5 g fat; 39 g carbohydrates; 8.2 g protein; 54 mg cholesterol; 441 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5773 Ratings
-
-
-
-
-
Most helpful positive review
2/24/2007
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 m...
Most helpful critical review
2/2/2009
Made with cornstarch, canned potatoes, cannelini beans, and frozen spinach.1/2 tspn cayenne was too spicy, would add less next time. Felt it tasted a little too 'powdery', like the cumin wasn't ...
Most helpful
Most positive
Least positive
Newest
2/24/2007
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 m...
4/29/2003
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...
10/7/2005
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!
1/6/2011
I loved this recipe! I did make a change, based on spices on hand. I used turmeric instead of coriander.
11/17/2005
Delicious! I made this soup last night and it was hearty and perfect for a cold winter's night. I only made a few changes - I added a lot more garlic, couldn't find any coriander, added half a c...
5/10/2002
I wasn't sure if you should blend the soup or not. I slightly blended the soup and then added the spinich and it turned out well.
6/20/2004
I love this soup! I added red peppers which make the soup very colorful and tasty. It's one of my husband and my mother-in-laws favorites!
12/11/2010
Outstanding! Added more cumin and coriander for a fuller flavor; used 5 cups chicken consomme, lite coconut milk, the leftovers of simple roasted chickpeas and frozen spinach (didn't fully defro...
2/2/2009
Made with cornstarch, canned potatoes, cannelini beans, and frozen spinach.1/2 tspn cayenne was too spicy, would add less next time. Felt it tasted a little too 'powdery', like the cumin wasn't ...