Chickpea, Potato & Spinach Soup

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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Chickpea, Potato & Spinach Soup

This is a delicious, thick and creamy soup which I’ve been making for years now, thanks to the great recipe book The Soup Bible’, edited by Debra Mayhew, 2007.

It’s got loads of healthy ingredients in it – chickpeas, tahini, spinach, garlic and potatoes – so it’s a nourishing, yet super yummy meal. It has a great blend of spices too, and because I love the added ‘kick’ that chorizo gives, I added a couple of sausages in as well, though that’s entirely optional. Enjoy!

Chickpea, Potato & Spinach Soup


Delicious and nutritious done right! This simple soup combines wholesome ingredients for a flavor-packed meal that's easy to throw together on busy weeknights.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Servings 4 servings
Calories 395 kcal


  • 1 Blender


  • 2 tbsp olive oil
  • 4 garlic cloves, crushed
  • 1 onion, roughly chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 5 cups vegetable stock
  • 12 oz potatoes, finely chopped
  • 15 oz can chickpeas (garbanzo beans) drained
  • 1 Tbsp cornflour
  • 2/3 cup double cream
  • 2 Tbsp light tahini
  • 7 oz spinach, shredded
  • Optional: Spicy sausage (I used two chorizo sausages, sliced thinly – omit if vegetarian)
  • Salt, cayenne pepper and ground black pepper to taste


  • Heat the oil in a large saucepan and cook the garlic and onion for about 5 minutes or until the onion is softened and golden brown.
  • Stir in the ground cumin and coriander and cook for 1 minute. Add the stock and potatoes. Bring to the boil and simmer for 10 minutes.
  • Add the chickpeas and simmer for a further 5 minutes or until the potatoes are just tender.
  • Blend together the cornflour, cream and tahini. Stir into the soup with the spinach and spicy sausage (if using). Bring to the boil, stirring, and simmer for a further 2 minutes. Add salt, pepper and cayenne pepper to taste. Serve sprinkled with a little extra cayenne pepper.


Calories: 395kcalCarbohydrates: 38gProtein: 10gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 1528mgPotassium: 861mgFiber: 8gSugar: 5gVitamin A: 5891IUVitamin C: 31mgCalcium: 142mgIron: 4mg
Keyword Chickpea soup, Potato soup, Spinach Soup
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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