This is a good, hearty, cold-weather soup that is easy to prepare for one of those chilly spring evenings. It serves 6 people, but can easily be doubled for a larger group.
Garlic, Chickea and Spinach Soup
4 T. olive oil
8 garlic cloves
2 onions, chopped
4 tsp. ground coriander
4 tsp. cumin
10 c. vegetable stock
24 oz. potatoes, peeled and chopped
2 15 oz. cans of chickpeas, rinsed and drained
2 T. cornstarch
1 1/3 c. heavy cream
4 T. tahini
4 oz. spinach, shredded
salt and pepper
Heat oil in a large saucepan and cook garlic and onion for 5 minutes.
Stir in cumin and coriander and cook for another minutes.
Pour in stock and add chopped potatoes to 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 when pierced.
Blend together the cornstarch, cream, tahini, and plenty of seasoning. Stir into the soup. Add the spinach. Bring to a boil, stirring. Simmer for another 2-3 minutes. Season with cayenne pepper and salt and pepper.
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