Skip to content

Garlic, Chickpea, Spinach & Potato Soup

Adapted from Nicola Graimes Vegetarian Cookbook, 2002.

Last week, Minnesota beat the 1969 record for the snowiest December ever documented. This could only mean one thing: it’s officially soup season.

I found an intriguing recipe for a delicious and simple one-pot meal. The product: a thick, flavorful dish that’s a little on the spicy side, and not too garlicy.

I considered using dried garbanzo beans for this recipe, but for the sake of time, and to stick to my one-pot meal plan, I used canned beans instead. Canned beans are convenient because they don’t require soaking, and don’t take very long to cook. Some argue that the canning process may lessen the nutritional value in foods, but canned beans actually contain a considerable amount of vitamins and minerals.

The recipe for this soup also calls for Tahini, which is a popular Middle Eastern ingredient found in dishes such as hummus and falafel. It is a blend of sesame seeds and oil. Check out Cupcake Project’s explanation and recipe for Tahini. I picked up some tahini at my local co-op, but it can also be found in most grocery stores.

This warm, rich soup is the perfect dish to warm up a snowy day.


2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, roughly chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
12 ounces potatoes, peeled and finely chopped
(about 1 ½ cups when chopped)
15-ounce can chicakpeas/garbanzo beans, drained
1 tablespoon cornstarch
2/3 cup heavy cream
2 tablespoons light tahini
7 ounces spinach, shredded
cayenne pepper
salt and black pepper


  1. Heat the oil in a soup pot and cook the garlic and onion for 5 minutes, or until softened.
  2. Stir in the cumin and coriander and cook for another minute.
  3. Pour in the stock and add the chopped potatoes. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes, or until both potatoes and chickpeas are tender.
  4. Blend cornstarch, cream, tahini, and some seasoning. Stir spinach and cream mixture into the soup. Return to a boil and simmer for an additional 2 minutes.
  5. Season with cayenne pepper, salt, and black pepper. Serve immediately, garnish with a sprinkle of cayenne pepper.

(Serves 4.)


Back To Top