Chickpea and Spinach Soup

[sealie]

Ingredients
Generous dash of Extra Virgin olive oil
4 cloves garlic, peeled and crushed
2 medium onions, chopped coarsely
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/3 quarts (approx 1.2 litres) organic vegetable stock
3 medium potatoes, peeled and chopped
3-4 chopped Sundried tomatoes (either re-hydrated or ones stored in olive oil)
1 (15 ounce) can chickpeas, drained (n.b. chickpeas = garbanzo beans)
2 tablespoons tahini
1/4 pound spinach, rinsed and chopped to little bits
ground pepper to taste
salt to taste

Heat extra virgin olive oil in a large pot, and stir in garlic and onion. Cook until golden and tender. Throw in the cumin and coriander. Add vegetable stock followed by potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Throw in the chickpeas and tomatoes, and continue to cook until potatoes are tender (stab a knife in and check for a little resistance). Add the tahini into the soup and stir until it melts. Throw in the spinach. Season with pepper and salt as you like. Continue to cook until spinach is warmed through. Serve immediately.

[If you’re preparing this in advance or making a large batch and freezing portions, do not add the spinach until serving, since the spinach overcooks very quickly nor does it freeze very well -- the word snotty springs to mind.]

Comments

[jimandblair.livejournal.com]

of course, you can. More DNGG!!!!!!!!!!!!

Chickpeas... Homemade hummus.

the core of the recipe comes from

Graimes, N. (1999) The Greatest Ever Vegetarian Cookbook. LORENZ BOOKS.

that recipe has less onions, no sundried tomatoes, more spinach and adds thick dairy cream to the mix.