Best Garlic Spinach And Chickpea Soup Recipes

GARLIC, SPINACH, AND CHICKPEA SOUP

Garlic, Spinach, and Chickpea Soup image

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Provided by Dale Penny

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Steps:

Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
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.
In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 39 g, Cholesterol 54.3 mg, Fat 23.5 g, Fiber 6.7 g, Protein 8.2 g, SaturatedFat 10.3 g, Sodium 440.6 mg, Sugar 2 g

GARLIC, CHICKPEA AND SPINACH SOUP

Garlic, Chickpea and Spinach Soup image

Make and share this Garlic, Chickpea and Spinach Soup recipe from Food.com.

Provided by eatrealfood

Categories Spinach

Time 28m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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
salt
fresh cracked pepper

Steps:

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.

GARLIC, SPINACH, AND CHICKPEA SOUP

GARLIC, SPINACH, AND CHICKPEA SOUP image

Categories Soup/Stew Vegetarian

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
2/3 cup heavy cream
2 tablespoons tahini
2 tablespoon cornstarch
1/2 pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Steps:

1. Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. 2. Season with cumin and coriander cook for 1 more minute 3. 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. 4. In a small bowl, blend the heavy cream, tahini, and cornstarch. Mix into the soup. Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.