Chickpea and Spinach Soup with Garlic

(recipe from " The complete book of 400 Soups")

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!!!!