Saturday, January 6, 2018

Tracy Page Chickpea Spinach Soup

Ingredients : 2T olive oil; 4 cloves garlic, minced; 1 onion, chopped; 2 tsp cumin; 2 tsp coriander; 5 C vegetable stock; 1 1/2 C potatoes; 1 T corn starch; 2/3 C heavy cream; 2 T tahini; 7 oz. spinach; salt; pepper; cayenne; 1 can (15 oz.) chick peas.

Heat oil. Cook garlic and onions 5 minutes until soft. Stir in cumin and coriander. Cook another minute. Pour in stock, add potatoes. Bring to boil. Simmer 10 minutes. Add chick peas. Simmer 5 minutes more (until potatoes and peas are tender.) Blend corn starch, cream, tahini, and other seasonings, then stir them into the soup with the spinach. Bring to boil, stirring. Simmer 2 more minutes. Add more seasoning as desired.

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