Garlic, chickpeas and spinach soup
Garlic, chickpeas and spinach soup recipe in the vegetarian category
Recipe ingredients:
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 1 onion, roughly chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 5 cups vegetable stock
- 12 ounces potatoes, peeled and finely chopped
- 15 ounces can chickpeas, drained
- 1 tablespoon cornflour
- 2/3 cup double cream
- 2 tablespoons light Tahini, sesame seed paste
- 7 ounces spinach, shredded
- Cayenne pepper
- Salt and freshly ground black pepper
Recipe method:
- Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, or until they are softened and golden brown.
- Stir in the cumin and coriander and cook for a further minute.
- Pour in the stock and add the chopped potatoes to the pan.
- Bring to the boil and simmer for 10 minutes.
- Add the chickpeas and simmer for a further minutes, or until the potatoes and chickpeas are just tender.
- Blend together the cornflour, cream, tahini and plenty of seasoning.
- Stir into the soup with the spinach.
- Bring to the boil and simmer for a further 2 minutes.
- Season with cayenne pepper, salt and black pepper.
- Serve immediately, sprinkled with a little cayenne pepper.
Tags: garlic, chickpeas, spinach, soup, recipe, vegetarian, recipes, cooking