 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
This is a wonderful recipe you will love! Add some crusty bread! Ingredients:
1 (15 oz.) can of garbanzo beans, drained |
1 c. of heavy cream |
2 tbsp. of tahini |
2 tbsp. of corn meal |
1/2 lb. of spinach, rinsed and chopped |
ground cayenne pepper to taste |
4 cloves of peeled and crushed garlic |
1 medium coarsely chopped onion |
2 tsp. of ground cumin |
2 tsp. of ground coriander |
1 1/3 qts. of vegetable stock |
3 medium peeled and chopped potatoes |
2 tbsp. of olive oil |
salt to taste |
Directions:
1. Begin by adding olive oil in a pot over medium flame.
2. Saute garlic and onion for a couple minutes until yellow.
3. Season cumin and coriander.
4. Now add in vegetable stock and potatoes in a pot, letting it come to a boil.
5. Now you can stir in your garbanzo beans, and cook until potatoes are tender.
6. Next you can take a small bowl, and blend your heavy cream, tahini, and corn meal. Take this and mix in soup.
7. Then you can stir in spinach in the soup.
8. Finally you can season in salt and hot pepper, letting cook until heated through.
|
|