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 oilHeat 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
8 cloves garlic, peeled and chopped
1 onion, diced small
3 teaspoons ground cumin
2 teaspoons ground coriander
1 quart vegetable stockBring the mixture to a boil and then reduce heat and let it simmer about ten minutes Add
2 medium potatoes, peeled and dice small
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 creamand add to the soup. Finally, stir in
2 tablespoons tahini (sesame paste)
2 tablespoons corn meal
1/2 pound baby spinach leavesStir the simmering soup until the spinach wilts and is heated through.
1/2 teaspoon cayenne pepper
salt and pepper
This was one of our best selling soups this week.