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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(105)

Most helpful critical review

Rating: 3 stars
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
(9)
80 Ratings
  • 5 star values: 50
  • 4 star values: 16
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
02/24/2007
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 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
(105)
Rating: 5 stars
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
(32)
Rating: 5 stars
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
(19)
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Rating: 5 stars
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
(16)
Rating: 5 stars
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
(14)
Rating: 5 stars
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
(14)
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Rating: 5 stars
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
(11)
Rating: 3 stars
02/06/2009
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
(9)
Rating: 5 stars
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
(9)