Do you like chickpeas and fresh spinach? I think these two ingredients are a combination made in heaven!
Last Saturday afternoon I went to the vegetable farm for my weekly veggies. I had been asking for spinach for the past two to three weeks and was told it wasn’t available yet. Then on Saturday, there it was! Young fresh spinach … in a lovely vibrant green colour.
It was harvested earlier on, in the morning. The leaves were crispy fresh and wet from the heavy rain. Some of the leaves were still splattered with soil.
As I was going through the vegetable stalls, I started planning my menu for the week. Chickpea and spinach curry …
I soaked the chickpeas overnight, to cook them in readiness for the curry. Then I remembered an old favourite – chickpea and spinach soup. I haven’t done this recipe for ages. Are you familiar with this soup at all? If not, go for it. It such a heart-warming soup, it makes you wish for wet, miserable days.
I’m sharing this recipe with the lovely community at The Recipe ReDux. If you haven’t checked out this site yet, follow the linky below for some great food ideas.
This recipe is fairly easy to make, especially if you use canned chickpeas and frozen spinach. In this recipe I cooked my chickpeas and used fresh spinach.
- 2 tbsp olive oil extra virgin
- 4 cloves garlic crushed
- 1 onion roughly chopped
- 2 tsps ground cumin
- 2 tsps ground coriander
- 4 cups vegetable stock
- 300 grms potatoes cut into small cubes
- 1 1/4 cups dried chickpeas
- 1 tbsp cornflour
- 2/3 cup almond milk unsweetened
- 2 tbsp tahini
- 250 grms fresh spinach shredded
- cayenne pepper (optional)
- salt and pepper to taste
Rinse and soak the dried chickpeas overnight (or for 6-8 hours before cooking). Drain the soaking water and put in plenty of fresh water. Bring to the boil, lower heat and simmer for 25-30 minutes.
In the meantime, heat the oil in a large pot and cook the onion until soft and translucent. Add the garlic, cumin and coriander. Stir and cook for one minute.
Drain the chickpeas and stir them into the onion mixture, together with the potatoes. Add the vegetable stock. Give the pot a good stir and bring liquid to the boil. Reduce heat, cover and simmer for 30 minutes.
Blend the cornflour, almond milk and tahini, salt and pepper. Stir the mixture into the soup, together with the shredded spinach. Bring to the boil, stirring gently, lower the heat to bare minimum and simmer for further two minutes.
Rest for a few minutes for flavours to infuse. Serve with a sprinkle of cayenne pepper (optional).
You may replace two cups vegetable stock with two cups aquafaba (the water in which you cook the chickpeas). Aquafaba gives the soup a thicker consistency.
If you are using canned chickpeas, rinse them under running water and add them to the soup when the potatoes are nearly cooked through. Canned chickpeas just need warming through. Do not overcook canned chickpeas because they will go all mushy.
Tahini is a sesame seed paste which is available in many supermarkets. In this recipe I used whole Tahini which is made from unhulled sesame seeds. If you prefer a lighter taste you may use Light Tahini which is made from hulled seeds.