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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 from Fat: 212
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a creamy, green garlicky potato soup.
Watch how to make this top-rated Spanish recipe.
See how to make a simple soup that “causes happiness from the inside out.”