INGREDIENTS
2 tablespoons olive oil
4 cloves garlic, peeled and crushed
1 medium onion, coarsely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
3-4 medium potatoes, peeled and chopped
1 (15 ounce) can garbanzo beans, drained
2/3 cup heavy cream (i use fat free half and half)
2 tablespoons tahini
2 tablespoons corn starch (can use cornmeal)
9 oz spinach, shreded
ground cayenne pepper to taste
salt to taste
DIRECTIONS
Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander and fry another minute.
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, about 5 more minutes.
In a small bowl, blend the cream, tahini, and corn starch. Mix into the soup.
Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.
Serves 6
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4 comments:
This sounds so, so good to me. However, my kids would not touch this with a 10 foot stick. Which means making a separate dinner for them. Better tag this one for a time when that is easy to do.
a whole cup of cream? who can say no?!!
seriously, i'm gonna try it. i'm working on our shopping list now.
oh, and cook up some dry chickpeas/garbanzo beans. they taste much better than canned and are so cheap. just make sure you soak them overnight or you have to cook 'em for---ever.
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