– Click here for this recipe in Dutch -> Kikkererwtensoep met spinazie –
You know it’s fall when you’re craving chickpea soup with spinach! This soup is one of my favorites as it has two of my favorites: chickpeas and spinach!
6-year old Ellen would have never thought that spinach would be one of 32-year old Ellen’s favorites 😉 I hated spinach, as well as lots of other vegetables. My mom always served the spinach cooked with a boiled egg on the side. And boiled potatoes and meat, like sausages or pork chops. That’s a Dutch thing you know, if you serve (boiled!) potatoes, vegetables and meat as dinner then you’re serving a typical Dutch meal.
I sneak spinach in almost everything I’m eating now. Smoothies, omelettes and salads. Well, that’s not exactly in everything but you get the idea 😉
The chickpea soup with spinach is with me for a while now. I don’t remember how I got the recipe, maybe one of my friends gave it to me? Years ago I would scribble down notes in Word and I would keep them in my recipe folder on my computer. Without a source or a link. This recipe is one of those, but it doesn’t keep me from sharing with you!
So here you are, indulge in Fall and make this hearty soup!
A soup made with two of my favorites: chickpeas and spinach! And I absolutely love the addition of tahnini in this soup
Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 medium-large russet potato of about 12 oz, peeled and cubed in 1 inch cubes
- 40 fl oz vegetable broth
- 2 14 oz cans chickpeas, drained
- 2 Tbsp tahini sesame paste
- 1 Tbsp corn starch
- 2 cups frozen spinach
- salt & black pepper to taste
- pinch of cayenne pepper
- feta for garnish
Instructions
- The best way to prepare this soup is to have everything ready and set out when you start cooking.
- In a large pan, heat the olive oil over medium high heat.
- Add the garlic and onion and cook for 5 minutes until the onion is soft.
- Add the cumin and coriander, stir and cook for another minute.
- Add the potatoes and vegetable broth, bring to a boil and cook for 10 minutes.
- Add the chickpeas and let cook for 5 minutes until the potatoes are just done.
- In a small bowl, mix the tahini and corn starch until smooth. Add to the soup together with the spinach.
- Bring to a boil, let it simmer for 2 minutes and remove the pan from the stove. Use an immersion blender to puree the soup. I like my soup chunky so I make sure that some chickpeas will stay whole.
- Add salt & pepper and cayenne pepper to taste.
- Serve the soup with some crumbled feta on top.
Enjoy!
I firmly believe that spinach was made for sneaking!
(Thank god for blenders)
This soup looks so lovely!
1bicycle