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Garlic, Spinach, and Chickpea Soup

Garlic, Spinach, and Chickpea Soup

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Dale Penny

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

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.
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Reviews

Barry Fandango
72

Barry Fandango

2/24/2007

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.

THOLBROOK
26

THOLBROOK

12/14/2003

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!

MAP26
16

MAP26

10/7/2005

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!

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