Serves 4
Ingredients:
- 30 ml/ 2 tbsp olive oil
- 4 garlic cloves, crushed
- 1 onion, roughly chopped
- 10 ml/2 tsp ground cumin
- 10 ml/2 tsp ground coriander
- 1.2 l / 2 pints / 5 cups vegetable stock
- 350 gr/ 12 oz potatoes, finely chopped
- 425 gr / 5 oz can chickpeas, drained
- 15 ml / 1 tbsp corn flour (cornstarch)
- 150 ml / ¼ pint / ⅔ cup double (heavy) cream
- 30 ml/ 2 tbsp light Tahini
- 200 gr / 7 oz spinach, shredded
- cayenne pepper
- salt and ground black pepper
Step One
Heat the oil in a large pan and cook the garlic and the onion for about 5 minutes or until the onion is soften and golden brown.
Step Two
Stir in the ground cumin and coriander and cook for 1 minute. Add the stock and potatoes. Bring to the boil and simmer for 10 minute.
Step Three
Add the chickpeas and simmer for a further 5 minutes or until the potatoes are just tender.
Step Four
Blend together the corn flour, cream, tahini and plenty of seasoning. Stir into the soup a little at a time. Add the shredded spinach.
Step Five
Bring to the boil, stirring and simmer for a further 2 minutes. Adjust the seasoning with salt, pepper and cayenne pepper to taste.
Poftă Bună!!!!
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