In an effort to be more intentional about meal planning now that I’m working full time, David has started looking through various cookbooks we have to come up with great recipes that work with the limited time we have during the week to cook. He found this recipe in “the Best Ever Vegetarian Cookbook.” Since we had all of the ingredients on hand (with a few substitutions), we went for it! And, it was SO delicious.
What new recipes have you tried out recently? What is your inspiration on days when you have limited time to cook?
2 T olive oil
4 cloves garlic, minced
1 onion, chopped
2 t ground cumin
2 t ground coriander
5 cups vegetable stock
3 red potatoes, finely diced
1 15 oz can chickpeas (garbanzo beans), drained
1 T cornstarch
2/3 cup heavy cream
2 T tahini (we used 1 t ground sesame seeds)
7 oz spinach, chopped
1/4 t cayenne pepper
1/4 cup shredded parmesan cheese
salt and pepper to taste
Heat oil in large saucepan over medium heat. Cook onions and garlic until soft and golden. Stir in cumin and coriander and cook for 1 minute. Add stock and potatoes, bring to a boil, and simmer 10 minutes. Add chickpeas and simmer until tender. Blend cornstarch, tahini, cream, and salt and pepper. Stir into soup with spinach. Bring to a boil and cook 2 minutes. Add cayenne and salt and pepper to taste. Serve garnished with shredded parmesan cheese and cayenne pepper.
This soup would also be fantastic with italian sausage! What are your thoughts?