Garlic, chickpeas and spinach soup recipe

Recipe for garlic, chickpeas and spinach soup in our easy vegetarian recipes collection.

Recipe ingredients

• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• 1 onion, roughly chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 5 cups vegetable stock
• 12 ounces potatoes, peeled and finely chopped
• 15 ounces can chickpeas, drained
• 1 tablespoon cornflour
• 2/3 cup double cream
• 2 tablespoons light Tahini, sesame seed paste
• 7 ounces spinach, shredded
• Cayenne pepper
• Salt and freshly ground black pepper

How to make garlic, chickpeas and spinach soup

• Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, or until they are softened and golden brown.
• Stir in the cumin and coriander and cook for a further minute.
• Pour in the stock and add the chopped potatoes to the pan.
• Bring to the boil and simmer for 10 minutes.
• Add the chickpeas and simmer for a further minutes, or until the potatoes and chickpeas are just tender.
• Blend together the cornflour, cream, tahini and plenty of seasoning.
• Stir into the soup with the spinach.
• Bring to the boil and simmer for a further 2 minutes.
• Season with cayenne pepper, salt and black pepper.
• Serve immediately, sprinkled with a little cayenne pepper.

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