Garlic, Spinach, and Chickpea Soup Recipe
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Garlic, Spinach, and Chickpea Soup

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."

Rating: This weblink has been rated 38 times with an average star rating of 4.3 Read Reviews (33)

Rate/Review | 1,056 people have saved this

Prep Time:
15 Min
Cook Time:
30 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe 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 1/3 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
  • 1/2 pound spinach, rinsed and chopped
  • ground cayenne pepper to taste
  • salt to taste

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 333 | Total Fat: 23g | Cholesterol: 54mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2007 by Barry Fandango 
I have the original cookbook from which this recipe was taken - it's been modified a bit here... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 14, 2003 by THOLBROOK 
Really great soup! Added a little extra seasoning and substituted corn starch for the corn... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2005 by MAP26 
Wonderful recipe! I used chicken stock instead of veg, peanut butter instead of tahini, and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2003 by GUYSHIPMAN 
I wasn't sure if you should blend the soup or not. I slightly blended the soup and then added... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2005 by pinkurocks 
Delicious! I made this soup last night and it was hearty and perfect for a cold winter's... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2004 by Brooke Salt 
I love this soup! I added red peppers which make the soup very colorful and tasty. It's one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2003 by SPUDGEE 
blended it completely including spinach and it tasted quite yummy. nice and hearty MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2006 by REBECCA78 
I thought this soup was super. The only thing I didn't have on hand was the tahini. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2005 by EMILYPSALM27 
Delicious! I made a few changes. Here is my version CHICKPEA SOUP 2 Tbsp water 2 tsp... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2005 by Anichka 
I thought this soup was only so-so. Even though I didn't add any salt to the soup, it tasted... MORE

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