Chickpea and Spinach Soup

Tara and I are both still recovering from a cold, so deep, insightful recipes that discuss the nuances of food, and provide a greater context into history in general will have to wait until a later date. Of course I’ve been saying that for nigh upon five years now, so don’t hold your breath too long, ‘kay?

What is it about soup that makes a cold seem bearable? Is it the hot broth upon the back of an aggravated throat? Is it the way it sits in the belly, making us feel warm and domesticated? Or is it the way that the flavors intermingle with one another, providing stark contrasts, not only in taste, but in textures? I’m not sure, and I don’t think I can answer this today, but suffice to say that at this moment in time, I am a huge advocate of soup.

This one worked well, although I probably would have made it a wee bit spicier. To wit, I mean, I would have added some cayenne pepper, and then topped it with a dollop of sour cream, rather than the crostini you see pictured above. Cayenne + Sour Cream is one of those flavor mixtures that are pre-ordained.

So yeah, the recipe says it stars both chickpeas and spinach, but in reality, the spices are what make this dish. So plan accordingly.

  • 2 Tbsp. Olive Oil
  • 4 cloves garlic, crushed
  • 1 yellow onion, diced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 1/4 qts vegetable stock
  • 2 1/2 cups red skinned potatoes, diced
  • 1 15 oz can of chickpeas, drained
  • 1 Tbsp cornstarch
  • 2/3 cup heavy cream
  • 2 Tbsp Tahini
  • Salt and Pepper to taste
  • 3 1/2 cups spinach, shredded
  • Cayenne pepper

In a large stock pot that has been placed over medium heat, sweat the garlic and onions in the olive oil, until the onions begin to get a bit translucent.

Add the cumin and coriander, stirring it in thoroughly. Add the vegetable stock and potatoes. Bring to a boil, and then lower to a simmer (185 degrees F). Allow to cook for 10 minutes and then add the chickpeas. Cook for another 5 minutes.

In a small bowl, mix together the cornstarch, cream, and tahini. Pour into the soup when complete. Salt and pepper to taste. Add the shredded spinach and allow to cook for yet another five minutes.

Ladle into serving dishes and sprinkle cayenne pepper on to taste.

Serves 4-6