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