This soup is simple and yet so flavourful. The chickpeas add fiber, while a bit of tahini gives it a beautiful Middle Eastern touch. With some spinach you'll be getting plenty of nutrition. Great for a cozy winter night or a summer evening!
Ingredients
1 tbsp oil
1 medium onion, small diced
3-4 garlic cloves, minced
2 tsp cumin powder
2 tsp coriander powder
bay leaf
4 cups chicken stock
1-2 cups cooked white rice
1-15 oz chickpeas aka garbanzo beans canned, drained
2/3 cup cream
2 tbsp tahini (sesame paste)
tt salt and pepper
1 tbsp cornstarch
3 cups fresh spinach, roughly chopped
1 1/2 cups cooked chicken, medium diced
cayenne or hot sauce (optional)
Instructions
Read Susie's Tips and Tricks below
1. In a large pot, add oil and saute the onions. After they soften a bit, add cumin, coriander, and bay leaf.
2. Now add chicken stock, cooked rice, and chickpeas. Bring to a simmer.
3. Mix cream, tahini, salt and pepper, and cornstarch. Now add to the pot - it should thicken very quickly.
4. Now add spinach and chicken. Let warm up, then garnish with a bit of cayenne pepper or hot sauce if desired.
Susie's Tips and Tricks
You may use vegetable stock if desired.
If you don't have rice, you could substitute potato; chopped finely, and simmered until tender, then proceed.
Tahini is toasted sesame seed paste (store in the refrigerator to maximize shelf life and quality).
When I prepare rice, I often freeze a cup or two for another day. Just be sure to cool in the fridge then transfer to the freezer. Be sure to date it!
Want to save a few calories? Use whole milk instead of cream; the results will be a bit thinner.
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