Garlic, chick pea, and spinach soup

• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• 1 onion, roughly chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 5 cups vegetable stock
• 12 ounces potatoes, peeled and finely chopped
• 15-ounce can chickpeas, drained
• 1 tablespoon cornstarch
• 2/3 cup heavy cream
• 2 tablespoons light tahini (sesame seed paste)
• 7 ounces spinach, shredded
• cayenne pepper
• salt and freshly ground black pepper

Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, or until they are softened and golden brown. Stir in the cumin and coriander and cook for another minute. Pour in the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more, or until the potatoes and chickpeas are just tender. Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Serve immediately, sprinkled with a little cayenne pepper. Serves 4.

Recipe from Vegetarian the best ever recipe collection