February 24, 2007

Garlic, Chickpea & Spinach Soup

This soup was a hit at the potluck dinner on Friday. By popular demand, here's the recipe from master vegetarian Jenna Fickes.

• 2 tbsp olive oil
• 4 garlic cloves, chopped
• 1 medium onion, roughly chopped
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• 6 cups vegetable stock
• 3 medium potatoes, finely chopped
• 19 ounce can chickpeas, drained
• 1 tbsp cornstarch
• 2/3 cup heavy cream (whipping cream)
• 2 tbsp tahini
• 7 ounces spinach, shredded (1 package)
• ½ tsp cayenne pepper

Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, or until they are softened and slightly golden. Stir in the cumin and coriander and cook for another minute. Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more, or until the potatoes and chickpeas are just tender when pierced. Blend together the cornstarch, cream, and tahini. Stir the mixture into the soup with the spinach. Bring to a boil, stirring, and simmer for another 2 minutes. Season with cayenne pepper, salt and black pepper, if necessary.