Garlic, Chickpea and Spinach Soup

When my husband isn't around at dinner time, I get to choose what's for dinner. Ha!

From Vegetarian: the best-ever recipe collection, edited by Linda Fraser

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 shredded spinach
cayenne pepper
salt and freshly ground black pepper

Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, or until they are softened and golden brown. Stir in the cumin and coriander and cook for another minutes. Pour in the stock and add the chopped potatoes in the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more, or until the potatoes and chickpeas are just tender. 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 2 minutes. Season with cayenne pepper, salt and black pepper. Serve immediately, sprinkled with a little cayenne pepper.