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Spicy Spinach Soup with Garbanzos

If you enjoy full-flavored, spicy Mediterranean foods, you'll love this rich soup. Like most soups, it's forgiving as to quantities and substitutions. The only ingredient that may need to be searched for is tahini—but it can be left out without any great loss. If you don't have coriander and cumin, you might substitute a mild curry powder. Use more or less cayenne pepper to adjust the 'heat' (add some to the cooking soup and more, if desired, to servings).

KeyPotatoes. For creamier soup, choose russets or Yukon Gold. If potatoes are new and have tender skins, just wash and brush the potatoes rather than peeling.

KeyStock. Use chicken or vegetable stock, water saved from draining boiled potatoes, or just plain water. A good choice is a mixture of stock and water. Use more or less stock to adjust soup thickness to your liking.

KeyTahini. Tahini is a thick paste made from ground sesame seeds and frequently used in Oriental, Mediterranean, and Mexican-style dishes.

KeySpinach. Fresh baby spinach is ideal. Wash leaves carefully, remove larger stems, then shred with fingers or chop coarsely. Use loose-packed frozen spinach as an alternative.

Total time 45-60 minutes. Serves 4-5 as a main dish.

SHOPPING LIST:
  • Canned garbanzo beans (chick peas)
  • Heavy cream
  • Tahini (sesame seed paste)
  • Cornstarch (or potato starch)
  • Cayenne (red pepper)
  • Spinach
  • Onion
  • Coriander
  • Cumin
  • Potatoes
  • Chicken or vegetable stock
1
In a large pot, heat oil and then cook gently ("sweat") for several minutes until onions are translucent
  • 2 tablespoons butter or oil, or some of each
  • 1 medium onion, chopped medium
  • Salt
2
Stir in and cook 1-2 minutes
  • 3-4 cloves garlic, chopped or minced
  • 1-1/2 tsp coriander seed, ground
  • 1-1/2 tsp cumin seed, ground

3
Add to pot, raise heat to boil, cover, then simmer about 10 minutes or until tender
4
With a potato masher, gently crush potatoes in the pot—leaving some potatoes intact.
5
Stir in and simmer—covered—about 5 minutes
  • 15 oz can garbanzo beans, drained and rinsed

6
Blend in small bowl, then stir mixture into soup
  • 1/2 to 3/4 cup (4-6 oz) heavy cream
  • 2 tablespoons tahini (see above)
  • 1 tablespoon cornstarch
  • about 1/4 tsp cayenne (or to taste)
  • Salt and fresh ground pepper to taste

7
Stir in, bring to light boil, then simmer 2-3 minutes

To serve:
  • Garnish with fresh parsley or cilantro, chopped
  • Sprinkle servings with fresh grated Parmesan cheese
  • Serve with bread and butter

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