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Garlic, Spinach, and Chickpea Soup

Rated as 4.38 out of 5 Stars

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

45 m servings 389
Original recipe yields 6 servings

Directions

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  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.
  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.
  3. In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
  4. 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 39 8.2 54 441 Full nutrition

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Reviews

Read all reviews 57
  1. 74 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

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

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 ...

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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...

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...

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!

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

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...

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.

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!

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...

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 ...