Prep 10 mins
Cook 18 mins
This is a substantial, thick soup - rich and satisfying and makes for a hearty one-pot meal.
- 2 tablespoons olive oil
- 6 garlic cloves, crushed
- 1 onion, chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 5 cups vegetable stock
- 1⁄2 lb potato, peeled and finely chopped
- 1 (15 ounce) can chickpeas, drained
- 1 tablespoon cornstarch
- 2⁄3 cup heavy cream
- 2 tablespoons tahini
- 8 ounces spinach, shredded
- 1⁄4 teaspoon cayenne pepper
- fresh cracked pepper
- Heat oil and sautee garlic and onion until soft and translucent.
- Stir in the coriander and cumin powders and cook till aromatic.
- Pour in stock and add chopped potatoes.
- Bring to a boil and simmer 10 minutes, add chickpeas and simmer 5 more minutes.
- Blend cornstarch with cream, tahini, cayenne pepper, salt and pepper as desired.
- Stir into the soup along with the spinach.
- Bring to a boil while stirring frequently and let simmer another 2 minutes.
- Serve immediately.
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.
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!
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.