Chickpea and Spinach Soup Flavored with Cumin and Tahini
Recipe type: Soup
Cuisine: Mediterranean
 
Adapted from 400 Soups by Anne Sheasby
Ingredients
  • 2 Tbs. Olive oil
  • 3 cloves garlic, sliced
  • ½ large red onion, ½ chopped, ½ thinly sliced
  • 1½ tsp. cumin, roated and ground
  • 1½ tsp corriander, roasted and ground
  • 3 cups stock
  • 1 medium potato, peeled and cut into small cubes
  • pinch saffron
  • 1½ to 2 cups cooked chickpeas
  • ½ tsp. cornstarch
  • ¼ cup water
  • 4 Tbs. Tahini
  • 5 oz. spinach
  • ¼ tsp. cayenne
Instructions
  1. In large stock pot, heat the oil and saute the onion and garlic over medium-high heat until softened. Stir in the cumin and corriander and cook until fragrant, about 2 to 3 minutes.
  2. Add the stock, the saffron, and potato. Bring to a boil, reduce heat and simmer about 15 minutes. Add the chickpeas and simmer an additional 5 minutes.
  3. Whisk together the cornstarch, water, and tahini. Add to soup incrementally while stirring, Add spinach and cayenne. Simmer an additional several minutes to blend flavors and thicken.
Recipe by Rainy World Kitchen at http://rainyworldkitchen.net/chickpea-and-spinach-soup-flavored-with-cumin-and-tahini/