CHICKPEA, POTATO AND 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.
Equipment
- 1 Blender
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 395kcalCarbohydrates: 38gProtein: 10gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 1528mgPotassium: 861mgFiber: 8gSugar: 5gVitamin A: 5891IUVitamin C: 31mgCalcium: 142mgIron: 4mg
Tried this recipe?Let us know how if you liked it in the comments below!