After searching the internet, specifically FoodGawker, I came across a delicious-looking recipe for a chickpea garlic soup on Needful Things's blog. It looked a bit creamy, which actually scared me a little because the recipe called for cream. Well, eating vegan means no cow's milk, which means no cream. So, I sent out a distress call on Twitter and had an overwhelming response from numerous tweeters (I love my Twitter peeps!). One in particular stood out: @EpicurVegan said to try coconut milk as a replacement, which was promptly seconded by a few other folks. If Twitter pals say it, it must be true, right?
Like the original source for this soup recipe says, it's good for cleaning out your fridge! I used up half a bunch of spinach that was headed south and a couple of Idaho potatoes from my fridge and some onion and garlic from my counter top. Even better was the fact that I had a can of reduced fat coconut milk sitting in my cupboard waiting patiently to be used. I bought it on a whim and never even thought about how I would use it. So, it was perfect!
I definitely altered the recipe in several ways, so I will post my version here. I added quite a bit more spice because that's just how I roll. I loooooove spices. I also added more garlic and tahini. Anywhoooo, here's the recipe.
- 2 TB extra virgin olive oil
- 5 cloves garlic, minced
- 1 yellow onion, diced or roughly chopped
- 2 1/2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp garlic salt
- 5 cups vegetable broth
- 2 average-size Idaho potatoes, scrubbed and diced small (about 1/3 inch cubes)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3/4 TB cornstarch
- 2/3 cup reduced fat coconut milk
- 2 1/2 TB tahini
- 1/2 bunch of spinach - about 6-8 oz-, stems cut off and shredded (don't forget to wash very well!)
- 1/2 tsp cayenne powder
- 1 tsp fresh cracked pepper
- 1 tsp sea salt
- Heat oil over med-high heat in a stock pot or very large sauce pan. I used an enameled cast iron stock pot.
- After heating for 2 minutes, I added the onion. Cook, stirring occasionally for 5 minutes, or until softened. Then add your garlic and stir again. Cook 1-2 minutes.
- Add in the dry spices. Stir.
- Add the broth and potatoes. Bring to a boil for about 10 minutes. Then add in the chickpeas. Cook another 5-ish minutes. Check your potatoes. You want them to be fork-tender. Not hard, but not mush either.
- In a bowl, whisk together the coconut milk, cornstarch and tahini. Once it is all combined, stir the mixture into the soup and add the spinach. Cook about 3-4 minutes so the soup thickens and the spinach wilts. Check the flavor and add more spices as necessary. I added a bit more garlic salt and a dash more cumin. We ate ours with some garlic bread because nothing goes better with a garlicky soup than garlic bread! The crust is perfect as a soup crouton. Enjoy!!