Garlic, Chickpea and Spinach Soup

Ingredients:

• 2 tablespoons olive oil
• 4 garlic cloves, crushed
• 1 onion, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 5 cups vegetable stock
• 12 ounces potatoes, diced
• 15 ounces can chickpeas, drained and rinsed
• 1 tablespoon cornstarch
• 2/3 cup Silk(tm) cream (or other non-dairy cream)
• 2 tablespoons light tahini
• 7 ounces spinach, shredded
• cayenne pepper
• salt and pepper, to taste

Directions:

1. Heat the oil in a saucepan and cook the garlic and onions until soft and golden. Stir in the cumin and coriander and cook for one minute. Add the stock and potatoes. Bring to a boil and simmer for 10 minutes.
2. Add chickpeas and simmer for another 5 minutes or until potatoes are tender. Mix the cornflour, cream and tahini together. Stir into the soup with the spinach. Season with salt and pepper to taste.
3. Bring to the boil, stirring and simmering for another 2 minutes. Sprinkle with cayenne pepper before serving.

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