This is Matt's favorite soup. It's deliciously spicy and flavorful. We like to serve it with rosemary onion bread.
2 tablespoons olive oil
6 garlic cloves, minced
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
12 ounces potatoes, peeled and chopped
15-ounce can chickpeas, drained
1 tablespoon cornstarch
2/3 cup Silk non-dairy creamer (or heavy cream if you prefer)
2 tablespoons light tahini
7 ounces spinach, shredded
cayenne pepper to taste
salt and freshly ground black pepper
Heat the oil in a large saucepan and cook the garlic and onion for until they are softened and golden brown. This will probably take about 5 minutes. Then stir in the cumin and coriander and cook tor another minute.
Pour the stock and add the chopped potatoes to the pan. Bring to a boil and simmer for 10 minutes. Add the chickpeas and simmer for five minutes or until the potatoes and chickpeas are just tender when pierced. Blend together the cornstarch, cream, tahini, salt, cayenne and black pepper. Stir into the soup with the spinach. Bring to a boil, stirring, and simmer for another 2 minutes. Adjust the amounts of cayenne, black pepper, salt, cumin and coriander to taste.