Chick Pea and Spinach Soup with Garlic (SB)

By hmp13

Ingredients

• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• 1 onion, roughly chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 1/4 quarts vegetable stock
• 2 1/2 cups finely chopped potatoes
• 15-ounce can chick peas, drained
• 1 tablespoon cornstarch
• 2/3 cup heavy cream
• 2 tablespoons light tahini
• 3 1/2 cups shredded spinach
• Cayenne pepper
• Salt and pepper

Preparation

Step 1

Heat the oil in a large saucepan. Add the garlic and onion and fry for about 5 minutes, or until the onion is soft and golden brown.

Stir in the ground cumin and coriander and cook for 1 minute. Add the stock and potatoes and bring to a boil. Simmer for 10 minutes.

Add the chick peas and simmer for 5 minutes longer or until the potatoes are just tender.

Blend together the cornstarch, cream, tahini, and plenty of seasoning. Stir into the soup with the spinach and bring to a boil, stirring. Lower the heat and simmer for 2 minutes. Adjust the seasoning with salt, pepper and cayenne pepper to taste. Serve sprinkled with a little extra cayenne pepper.