2 tsp olive oil
1 small onion chopped (about 1/2 cup)
4 garlic cloves chopped
2 tsp cumin powder
2 tsp coriander powder
1 medium potato (1 cup cubed)
4 cups vegetable stock (can use water instead)
1 15oz can chickpeas (around 1.5 cups to 2 cups cooked chickpeas)
2 cups fresh spinach chopped coarsely
Salt and pepper to taste
Cayenne pepper to garnish.
1. The original recipe uses corn starch as thickening agent. I have pureed the soup partially instead.
Recipe adapted from My Indian Kitchen by Hari Nayak.
Heat olive oil and add the onions and garlic.
Saute until onions are garlic are done.
Add cumin and coriander powder.
Saute for a couple of minutes.
Add the potatoes.
Add water, pepper and salt.
Boil until the potatoes are tender about 10 minutes.
Add the cooked chickpeas. Simmer for 10 minutes.
If you have an immersion blender, use it to puree the soup coarsely. Make sure to leave some chickpeas and chunks of potato.
Can you see the potato pieces and chickpeas after pureeing. If you don’t have an immersion blender, puree a small portion of the chickpeas and add. That will thicken the soup.
Add the coarsely chopped fresh spinach.
Turn off the stove after 2 minutes.
Tasty and healthy soup ready. Garnish with cayenne pepper. It was very filling and we had it for dinner.
Check out what other BM Marathoners are cooking.
Sending to Valli’s ”Soups and Salads” Mela and Kalyani’s Global Food Festival.