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Garlic, Spinach, and Chickpea Soup

Garlic, Spinach, and Chickpea Soup

Name: Garlic, Spinach, and Chickpea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
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 ⅓ 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; ½ pound spinach, rinsed and chopped; ground cayenne pepper to taste; salt to taste

Rating: 4.41 stars

80 Ratings
60 Reviews
7 Photos

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

By Dale Penny

Recipe Summary

prep:

15 mins

cook:

30 mins

total:

45 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.

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Step 2

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.
Step 3

In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
Step 4

Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts

Per Serving:

388.8 calories; protein 8.2g 17% DV; carbohydrates 39g 13% DV; fat 23.5g 36% DV; cholesterol 54.3mg 18% DV; sodium 440.6mg 18% DV. Full Nutrition

Reviews (60)

Most helpful positive review

Barry Fandango

02/25/2007

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 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. Read More

Helpful

(105)

Most helpful critical review

Priposterous

02/07/2009

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 cooked properly (would suggest adding cumin immediately to onions & garlic to help the powder flavor of the cumin cook out). I'm Indian and have cooked with ground cumin and ground coriander quite a bit and should have known better. Overall a pretty good recipe healthy and different. Read More

Helpful

(9)

80 Ratings

5 star values: 50
4 star values: 16
3 star values: 11
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Barry Fandango

02/24/2007

Helpful

(105)

THOLBROOK

12/14/2003

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 creamy soup. I can't wait to have the leftovers for lunch this week! Read More

Helpful

(32)

MAP26

10/07/2005

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! Read More

Helpful

(19)

jsjlandy

12/02/2012

I loved this recipe! I did make a change based on spices on hand. I used turmeric instead of coriander. Read More

Helpful

(16)

pinkurocks

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 cup of sour cream and half a cup of reduced fat milk instead of heavy cream and that's it. Next time I might add more vegetables - broccoli cauliflower carrots. Highly recommended! Read More

Helpful

(14)

GUYSHIPMAN

11/05/2003

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. Read More

Helpful

(14)

Brooke Salt

11/11/2004

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! Read More

Helpful

(11)

Priposterous

02/06/2009

Helpful

(9)

MaLizGa

12/16/2010

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 defrost or cook - just plopped the frozen chunk into the hot liquid). Would add more spinach next time. And there will definitely be a next time!! Read More

Helpful

(9)

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Nutritional Information

Garlic, Spinach, and Chickpea Soup

Servings Per Recipe: 6
Calories: 388.8

% Daily Value *

protein: 17 %

carbohydrates: 13 %

exchange other carbs:

dietary fiber: 27 %

sugars:

fat: 36 %

saturated fat: 52 %

cholesterol: 18 %

vitamin a iu: 89 %

niacin equivalents: 28 %

vitamin b6: 43 %

vitamin c: 60 %

folate: 33 %

calcium: 14 %

iron: 20 %

magnesium: 29 %

potassium: 24 %

sodium: 18 %

thiamin: 23 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Garlic, Spinach, and Chickpea Soup

1 of 60

All Reviews

Barry Fandango

02/24/2007

Helpful

(105)

THOLBROOK

12/14/2003

Helpful

(32)

MAP26

10/07/2005

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!

Helpful

(19)

jsjlandy