Ingredients
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2 tablespoons olive oil
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4 garlic cloves, crushed
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1 onion, chopped
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2 teaspoons ground cumin
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2 teaspoons ground coriander
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5 cups vegetable stock
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350 g potatoes, diced
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1 (15 ounce) can chickpeas, drained and rinsed
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1 tablespoon cornstarch
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2/3 cup double cream
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2 tablespoons light tahini
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200 g spinach, shredded
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cayenne pepper
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salt and pepper, to taste
Instructions
- Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
- Stir in the cumin and coriander and cook for one minute.
- Add the stock and potatoes.
- Bring to a boil and simmer for 10 minutes.
- Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
- Mix the cornflour, cream and tahini together.
- Stir into the soup with the spinach.
- Season with salt and pepper to taste.
- Bring to the boil, stirring and simmering for another 2 minutes.
- Sprinkle with cayenne pepper before serving.