CHICKPEA SPINACH SOUP RECIPES

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GARLIC, SPINACH, AND CHICKPEA SOUP RECIPE | ALLRECIPES



Garlic, Spinach, and Chickpea Soup Recipe | Allrecipes image

This exciting combination of ingredients is easy to make! Garbanzo beans, spinach, and potatoes are blended in a richly spiced, creamy vegetable broth base.

Provided by Dale Penny

Categories     Spinach Soup

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 ⅓ quarts vegetable stock
3 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
1 cup heavy cream
2 tablespoons tahini
2 tablespoons corn meal
½ pound spinach, rinsed and chopped
ground cayenne pepper to taste
salt to taste

Steps:

  • Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
  • Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
  • In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.
  • Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

Nutrition Facts : Calories 388.8 calories, CarbohydrateContent 39 g, CholesterolContent 54.3 mg, FatContent 23.5 g, FiberContent 6.7 g, ProteinContent 8.2 g, SaturatedFatContent 10.3 g, SodiumContent 440.6 mg, SugarContent 2 g

CHICKPEA CURRY RECIPE WITH POTATOES AND SPINACH ...



Chickpea Curry Recipe with Potatoes and Spinach ... image

Try our lightly-spiced vegan curry for a wholesome midweek meal for four. Make the most of storecupboard ingredients such as chickpeas and chopped tomatoes in this flavoursome dish

Provided by Adam Bush

Categories     Vegan

Total Time 1 hours

Number Of Ingredients 15

onion 1, chopped
garlic 3 cloves, chopped
ginger a thumb-sized piece, chopped
green chilli 1, chopped
vegetable oil 1 tbsp
ground cumin 1 tsp
ground coriander 1 tsp
ground turmeric 1 tsp
chopped tomatoes 400g tin
Charlotte potatoes 400g, cut into chunks
chickpeas 400g tin, drained and rinsed
spinach 100g, chopped
lemon ½, juiced
garam masala 1 tsp
naans to serve

Steps:

  • Put the onion, garlic, ginger, chilli and 3 tbsp of water into a blender or food processor, and whizz until completely smooth.
  • Heat the vegetable oil in a large, deep, non-stick frying pan, carefully add the onion purée and cook for 10 minutes until reduced and golden. Add the spices and cook for 2 minutes, then tip in the chopped tomatoes and bring to a simmer.
  • Season and add the potatoes and chickpeas along with 1⁄2 a tin of water and simmer for 30 minutes until thickened and the potatoes have cooked through. Add the spinach and cook for a few minutes to wilt.
  • Stir in the lemon juice and garam masala, and serve with naans.

Nutrition Facts : Calories 224 calories, FatContent 5 grams fat, SaturatedFatContent 0 gram saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 6 grams fibre, ProteinContent 8 grams protein, SodiumContent 0 milligram of sodium

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