Wednesday, March 04, 2009

chickpea, garlic, and spinach soup

I started looking for soup recipes with chickpeas (garbanzo beans) because we had some on had at the restaurant. This is an adaptation of the one I liked best. Since I was making about three gallons of soup, these proportions are a bit of a guess, particularly with the spices.

2 tablespoons olive oil
8 cloves garlic, peeled and chopped
1 onion, diced small
3 teaspoons ground cumin
2 teaspoons ground coriander
Heat olive oil in a large pot over medium heat, and stir in garlic and onion. As the onions begin to soften, add the cumin and coriander. Keep cooking until onions are translucent and tender. Add
1 quart vegetable stock
2 medium potatoes, peeled and dice small
Bring the mixture to a boil and then reduce heat and let it simmer about ten minutes Add
1 15 ounce can chickpeas, drained and rinsed
(Here's one of the places where I'm guessing as I scale down the recipe. You want about a 60-40 mix of chickpeas to potatoes.) Keep cooking until potatoes are done. In a separate bowl, whisk together
1 cup heavy cream
2 tablespoons tahini (sesame paste)
2 tablespoons corn meal
and add to the soup. Finally, stir in
1/2 pound baby spinach leaves
1/2 teaspoon cayenne pepper
salt and pepper
Stir the simmering soup until the spinach wilts and is heated through.

This was one of our best selling soups this week.