Description
This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.
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
Instructions
- Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
- Add vegetable stock and potatoes and bring to a boil. Reduce heat
- and simmer about 10 minutes. Stir in garbanzo beans
- and continue to cook until potatoes are tender.
- In a small bowl
- blend heavy cream
- tahini
- and cornmeal. Mix into the soup.
- Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6