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Garlic, Chickpea and Spinach Soup

Posted By Vardhini On October 24, 2011 @ 4:13 am In Blogging Marathon,Gallery,Healthy Recipes,Indian,Kid Friendly,Quick & Easy,Soups,Under 30 minutes | No Comments

Day 2 of blogging marathon with theme “Soups and Salads”. Today we are going to see a filling and healthy soup. When we visited our friend recently, I saw the book “My Indian Kitchen” by Hari Nayak. I borrowed it to mainly look at the soups section and this particular soup caught my attention instantly. It had my favorite ingredients like chickpeas and spinach and it was also easy to put together.
Garlic Spinach Chickpea Soup | Cooks Joy
I made my variations to the soup based on the ingredients on hand and found the soup to be thin even with corn starch. So I decided to puree the soup partially and skip the corn starch the next time I made it. It was very tasty and filling and is going to be on the menu often. Also, the soup uses vegetable stock which I did not have and I used water instead. Obviously stock will add additional flavor to the soup, so use it if you have it on hand. Off to the recipe.

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.

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