Spinach, Garlic and Chickpea Soup

Source: Vegetarian by Nicola Graimes

  • Olive oil for saute.

  • 4 garlic cloves, crushed.

  • 1 onion, chopped.

  • 2 tsp ground cumin.

  • 2 tsp ground corriander.

  • 4 cups of vegetable stock.

  • 2 cups of diced potato.

  • 4 cups of cooked chickpeas.

  • 15 oz can of coconut milk.

  • 2 TBL tahini (ground sesame seed paste).

  • 1/2 pound of spinach, well chopped.

  • Pinch of red pepper flakes, optional.

  • Salt and pepper as needed.

  1. Saute the onion and garlic for about 5 minutes over medium heat.

  2. Add the ground cumin and corriander, cook another 2 minutes (plus red pepper flakes if using).

  3. Add vegetable stock and potatoes. Bring to a boil then simmer for 10 minutes. Add the chickpeas and simmer another 5 minutes.

  4. Blend in the tahini, coconut milk, and spinach. Add salt and pepper to taste.


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