Chickpea and Spinach Soup with Garlic
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2T olive oil4 garlic cloves, crushed1 onion, coarsely chopped2t, ground cumin2t, ground coriander5c. Vegetable Stock12 Oz potato, finely chopped15 oz can chickpea, drained1T cornstarch2/3 c. half and half2T light tahini7 oz spinach, shreddedcayenne peppersalt and pepper
Serves 4
- heat oil in large pan and cook garlic and onion over med-high heat (~ 5 min), until golden brown
- Stir in cumin and coriander, cook 1 min
- add stock and potatoes, bring to boil and simmer 10 min
- Add chickpeas and simmer for 5 min or until potatoes are tender
- blend cornstarch, cream, tahini and seasoning. Stir into soup with spinach and bring to boil. Simmer for 2 min. Adjust seasoning with S+P, cayenne to taste
Number of Servings: 4
Recipe submitted by SparkPeople user LNHEWITT.
- heat oil in large pan and cook garlic and onion over med-high heat (~ 5 min), until golden brown
- Stir in cumin and coriander, cook 1 min
- add stock and potatoes, bring to boil and simmer 10 min
- Add chickpeas and simmer for 5 min or until potatoes are tender
- blend cornstarch, cream, tahini and seasoning. Stir into soup with spinach and bring to boil. Simmer for 2 min. Adjust seasoning with S+P, cayenne to taste
Number of Servings: 4
Recipe submitted by SparkPeople user LNHEWITT.
Nutritional Info Amount Per Serving
- Calories: 433.0
- Total Fat: 17.0 g
- Cholesterol: 13.3 mg
- Sodium: 1,739.5 mg
- Total Carbs: 60.4 g
- Dietary Fiber: 9.9 g
- Protein: 12.5 g
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