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Recipes
Chickpea
and Spinach Soup
3 Tbsp. olive oil
4 cloves of garlic
1 yellow onion
2 tsp. cumin
2 tsp. coriander
5 cups vegetable stock
12 ounces potatoes, peeled and finely chopped
15-oz. can chickpeas, drained and rinsed
1 Tbsp. cornstarch
1 cup unsweetened soy milk
2 Tbsp. tahini (sesame seed paste)
7 ounces chopped spinach
2 tsp. Italian seasoning
salt and pepper
Heat
oil in a large saucepan and cook the garlic and onion for about five
minutes, or until they are softened and golden brown. Stir in the cumin
and coriander and cook for an additional minute. Pour in the stock
and potatoes, bring to a boil, and reduce to simmering for about ten
minutes. Add the chickpeas and cook for another five minutes, or until
potatoes and chickpeas are just tender. Blend together the cornstarch,
soy milk, and tahini and stir into the soup. Add spinach and simmer
for another two minutes. Season it with Italian seasoning, salt and
pepper. |
