Garlic, Chickpea & Spinach Soup

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• 1 onion, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 5 cups vegetable stock
• 350 g potatoes, diced
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 tablespoon cornstarch
• 2/3 cup double cream
• 2 tablespoons light tahini
• 200 g spinach, shredded
• cayenne pepper
• salt and pepper, to taste

Recipe

• 1 heat the oil in a saucepan and cook the garlic and onions until soft and golden.
• 2 stir in the cumin and coriander and cook for one minute.
• 3 add the stock and potatoes.
• 4 bring to a boil and simmer for 10 minutes.
• 5 add chickpeas and simmer for another 5 minutes or until potatoes are tender.
• 6 mix the cornflour, cream and tahini together.
• 7 stir into the soup with the spinach.
• 8 season with salt and pepper to taste.
• 9 bring to the boil, stirring and simmering for another 2 minutes.
• 10 sprinkle with cayenne pepper before serving.