Garlic, Chickpea and Spinach Soup

Total Time
28mins
Prep 10 mins
Cook 18 mins

This is a substantial, thick soup - rich and satisfying and makes for a hearty one-pot meal.

Ingredients Nutrition

Directions

  1. Heat oil and sautee garlic and onion until soft and translucent.
  2. Stir in the coriander and cumin powders and cook till aromatic.
  3. Pour in stock and add chopped potatoes.
  4. Bring to a boil and simmer 10 minutes, add chickpeas and simmer 5 more minutes.
  5. Blend cornstarch with cream, tahini, cayenne pepper, salt and pepper as desired.
  6. Stir into the soup along with the spinach.
  7. Bring to a boil while stirring frequently and let simmer another 2 minutes.
  8. Serve immediately.
Most Helpful

5 5

My fiance and I loved this soup! It was unique, flavorful, and satisfying. I didn't have any vegetable stock so I used chicken stock instead, and I think that substitution worked fine. I'll definitely try it with low-fat sour cream next time to reduce the calories.

4 5

This is a unique soup -- it was very warming and filling. I also subbed lowfat sour cream for the heavy cream, and I added some green chili paste and a little paprika in addition to the other spices. I like a little tartness, so I added about a tablespoon or so of fresh lemon juice at the end of cooking. This would have been great with warm grilled pita bread on the side!

4 5

I substituted low-fat sour cream for the heavy cream - not the same, I know but unfortunately I need to watch my calories... This is fabulous comfort food - tastes like nothing I've ever cooked. It's spicy but creamy and mild, and I love the texture of potatoes and chickpeas with the spinach.