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Garlic, Spinach, and Chickpea Soup Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In45 m
  • 1Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  • 2Mix 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.
  • 3In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
  • 4Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Ingredients
  • 6 servings
  • 389 cals
  • 2 tablespoons olive oil
  • 4 cloves garlic, peeled and crushed
  • 1 medium onion, coarsely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 1/3 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
  • 1/2 pound spinach, rinsed and chopped
  • ground cayenne pepper to taste
  • salt to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    389
    19%
  • Fat:
    23.5
    36%
  • Carbs:
    39
    13%
  • Protein:
    8.2
    16%
  • Cholesterol:
    54
    18%

Based on a 2,000 calorie diet

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