16 August, 2018

Chickpea and Spinach Soup with Garlic



Serves 4

Ingredients:
  • 30 ml/ 2 tbsp olive oil
  • 4 garlic cloves, crushed
  • 1 onion, roughly chopped
  • 10 ml/2 tsp ground cumin
  • 10 ml/2 tsp ground coriander
  • 1.2 l / 2 pints / 5 cups vegetable stock
  • 350 gr/ 12 oz potatoes, finely chopped
  • 425 gr / 5 oz can chickpeas, drained
  • 15 ml / 1 tbsp corn flour (cornstarch)
  • 150 ml / ¼ pint / ⅔ cup double (heavy) cream
  • 30 ml/ 2 tbsp light Tahini
  • 200 gr / 7 oz spinach, shredded
  • cayenne pepper
  • salt and ground black pepper
Step One

 Heat the oil in a large pan and cook the garlic and the onion for about 5 minutes or until the onion is soften and golden brown.

Step Two

 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 minute.

Step Three

 Add the chickpeas and simmer for a further 5 minutes or until the potatoes are just tender.

Step Four

 Blend together the corn flour, cream, tahini and plenty of seasoning. Stir into the soup a little at a time. Add the shredded spinach. 

Step Five

 Bring to the boil, stirring and simmer for a further 2 minutes. Adjust the seasoning with salt, pepper and cayenne pepper to taste.

Poftă Bună!!!!

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