Garlic Chickpea Spinach Soup

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The garlic really stands out in this mild and creamy soup.

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Steps

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Heat the oil in a saucepan and cook the garlic and onions until soft and golden.

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Stir in the cumin and coriander and cook for one minute.

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Add the stock and potatoes.

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Bring to a boil and simmer for 10 minutes.

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Add chickpeas and simmer for another 5 minutes or until potatoes are tender.

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Mix the cornflour , cream and tahini together.

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Stir into the soup with the spinach.

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Season with salt and pepper to taste.

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Bring to the boil , stirring and simmering for another 2 minutes.

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Sprinkle with cayenne pepper before serving.

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Ingredients

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olive oil, garlic cloves, onion, ground cumin, ground coriander, vegetable stock, potatoes, chickpeas, cornstarch, double cream, tahini, spinach, cayenne pepper, salt and pepper