Garlic, Chickpea and Spinach Soup

Ingredients:

• 2 tablespoons olive oil
• 6 garlic cloves crushed
• 1 onion chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 5 cups vegetable stock
• 1/2 lb potato peeled and finely chopped
• 1 15 ounce can chickpeas drained
• 1 tablespoon cornstarch
• 2/3 cup heavy cream
• 2 tablespoons tahini
• 8 ounces spinach shredded
• 1/4 teaspoon cayenne pepper
• salt
• fresh cracked pepper

Steps:

• Heat oil and sautee garlic and onion until soft and translucent
• Stir in the coriander and cumin powders and cook till aromatic
• Pour in stock and add chopped potatoes
• Bring to a boil and simmer 10 minutes add chickpeas and simmer 5 more minutes
• Blend cornstarch with cream tahini cayenne pepper salt and pepper as desired
• Stir into the soup along with the spinach
• Bring to a boil while stirring frequently and let simmer another 2 minutes
• Serve immediately