Garlic, Chickpea And Spinach Soup

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

1. Heat oil and sautee garlic and onion until soft and translucent.
2. Stir in the coriander and cumin powders and cook till aromatic.
3. Pour in stock and add chopped potatoes.
4. Bring to a boil and simmer 10 minutes, add chickpeas and simmer 5 more minutes.
5. Blend cornstarch with cream, tahini, cayenne pepper, salt and pepper as desired.
6. Stir into the soup along with the spinach.
7. Bring to a boil while stirring frequently and let simmer another 2 minutes.
8. Serve immediately.

olive oil, garlic, onion, ground coriander, ground cumin, vegetable stock, potato, chickpeas, cornstarch, heavy cream, tahini, spinach, cayenne pepper, salt, fresh cracked pepper

Taken from www.food.com/recipe/garlic-chickpea-and-spinach-soup-126643 (may not work)