Chickpea and Spinach Soup With Garlic

Ingredients

• 2 tablespoons olive oil
• 4 crushed garlic cloves
• 1 onion, roughly chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 5 cups vegetable stock
• 3/4 lb potato, finely chopped

• 1 (15 ounce) can chickpeas, drained
• 1 tablespoon cornstarch
• 2/3 cup heavy cream
• 2 tablespoons tahini
• 1/4 lb spinach, shredded
• cayenne pepper, to taste
• salt and black pepper, to taste

Directions

1. 1

   Heat the oil in a large pan and cook garlic and onion for about 5 minutes, or until the onion is softened and golden brown.

2. 2

   Stir in the cumin and coriander and cook for 1 minute. Add the stock and potatoes. Bring to a boil and simmer for 10 minutes.

3. 3

   Add the chickpeas and simmer for 5 minutes, or until the potatoes are just tender.

4. 4

   Blend together the cornstarch, cream, and tahini. Stir into the soup a little at a time. Add the shredded spinach.

5. 5

   Bring to a boil, stirring, and simmer for 2 minutes. Adjust the seasonings with cayenne, salt and pepper to taste.

6. 6

   Spoon into warmed bowls and sprinkle with a little extra cayenne.