Garlic, Spinach, and Chickpea Soup

01Method

1. 1

   Warm the olive oil in a large pot over medium heat. Add the garlic and onion, cooking until softened. Stir in the cumin and coriander to coat evenly.

2. 2

   Pour in the vegetable stock, add the potatoes, and bring to a boil. Lower the heat and simmer for about 10 minutes, then add the chickpeas and continue cooking until the potatoes are fully tender.

3. 3

   In a separate small bowl, whisk together the heavy cream, tahini, and cornmeal until smooth, then stir the mixture into the soup.

4. 4

   Add the spinach to the pot, season with cayenne pepper and salt, and cook until the spinach is wilted and heated through.