Taken from “The Best-Ever Vegetarian Cookbook” by Nicola Graimes.
2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, roughly chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
12 ounces potatoes, peeled and finely chopped
15-ounce can chickpeas, drained
1 tablespoon cornstarch
2/3 cup heavy cream
2 tablespoons light tahini
7 ounces spinach, shredded
salt and pepper
I usually use larger portions of the ingredients, but at roughly the same ratio – try it once at the prescribed measurements and then experiment.
1. Heat the oil in a large sauce pan and cook the garlic and onion for five minutes, or until they are softened and golden brown.
2. Stir in the cumin and coriander and cook for another minute.
3. Pour in the stock and add the chopped potatoes to the pan. Bring to boil and simmer for 10 minutes. Add the chickpeas and simmer for five minutes more, or until the potatoes and chickpeas are just tender when pierced.
4. Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Bring to a boil, stirring, and simmer for another two minutes. Season with cayenne pepper, salt and black pepper. Serve immediately, sprinkled with a little cayenne pepper.
This soup is absolutely delicious and as with almost all soups, gets better on the second and third day…that is, if there is any left.