Garlic, Chick-Peas and Spinach Soup Ingredients
Olive oil--2 tbsp
Garlic cloves---4 crushed
Onion---1, roughly chopped
Cumin---2 tsp, ground
Coriander---2 tsp ground
Vegetable stock---5 cups
Potatoes--2 large, peeled and chopped
Chick peas---15 oz can, drained
Heavy cream---2/3 cup
Light tahimi (sesame seed paste---2 tbsp
Red chilli powder- to taste
Salt and ground black pepper ---to taste
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 potatoes bring to a boil and simmer for 10 minutes.
Add the drained chick peas and simmer for a further 5 minutes or until the potatoes are just tender.
Blend together the cornstarch, cream and tahini with seasoning.
Stir into the soup with the spinach. Bring to a boil stirring and simmer for a further 2 minutes.
Adjust the seasoning to taste then serve immediately, sprinkle with a little red chilli powder.