Whilst flipping through a cookbook in the bath t’other day (yes, I read cookbooks like other people read fiction), I came across what sounded like a simple yet interesting soup recipe. Plus, I had all the ingredients on hand.
Chickpeas. Potatoes. Spinach. Cumin, coriander, cayenne. Also tahini and [vegan] cream. I wasn’t sure how the flavours were going to come together in the end, but I’m happy to report that the soup was very, very delicious. The original recipe calls for cornflour (cornstarch) to thicken the soup, but instead I used a couple of tablespoons of red lentils for extra nutrition.
I used Stanley to cook the chickpeas, but a half a 400g/14oz tin (drained & rinsed) could be substituted. (Use the other half to make houmous, mmm.)
Be sure to wash the spinach well, as it is often quite muddy.
Sesame breadsticks are nice with this soup.
|1 tablespoon||olive oil||1 tablespoon|
|65g||finely chopped onion||1 small|
|2||cloves garlic, minced||2|
|1 teaspoon||ground cumin||1 teaspoon|
|1 teaspoon||ground coriander||1 teaspoon|
|1/8 teaspoon||cayenne pepper, or to taste||1/8 teaspoon|
|600ml||vegetable stock||2-1/2 cups|
|3 tablespoons||red lentils||3 tablespoons|
|180g||potatoes, peeled and diced small||6 ounces|
|55g||dried chickpeas, cooked||generous 1/4 cup|
|(or substitute tinned, drained & rinsed)|
|4 tablespoons||vegan cream||4 tablespoons|
|1 tablespoon||light tahini||1 tablespoon|
|80g||fresh spinach, shredded||3 ounces|
|salt and freshly ground pepper to taste|
1. Heat olive oil over low heat and saute onion until soft, about 5 to 7 minutes.
2. Add garlic and saute an additional minute or two.
3. Add cumin, coriander and cayenne, and cook another minute.
4. Add vegetable stock and lentils. Cover and bring to a boil. Lower heat to a simmer and cook for 20 minutes, stirring occasionally, until lentils are soft.
5. Add potatoes and chickpeas and continue to simmer for 12 to 15 minutes, until potatoes are cooked.
6. Add vegan cream and tahini, stirring until combined. Season to taste with salt, pepper and cayenne.
7. Add spinach and simmer for two minutes, until spinach is wilted.
Makes 2 servings.