Recipe by 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."
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garlic, peeled and crushed
medium onion, coarsely chopped
1 1/3 quarts
potatoes, peeled and chopped
1 (15 ounce) can
garbanzo beans, drained
spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste
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.
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.
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!
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic, Spinach, and Chickpea Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 389
** Calories from Fat: 212
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