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This delicious, thick and creamy soup is
richly flavored and makes a great one-pot meal.
Ingredients
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garlic - 5 cloves, crushed
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can chick-peas - 450g, drained
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spinach - 250g, shredded
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onion - 1, chopped
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potatoes - 400g, peeled and chopped
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light tahini (sesame seeds paste) - 3
tbsp
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olive oil - 3 tbsp
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ground cumin - 2 tsp
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ground coriander - 2 tsp
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vegetable stock - 1.2 liter
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cornflour - 2 tbsp
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double cream - 175ml
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cayenne pepper
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ground black pepper and salt
Method
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Heat the oil in a pan, cook the
garlic and onion until they are softened and golden brown.
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Stir in the coriander and cumin and
cook for few minutes.
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Pour the stock and add the chopped
potatoes to the pan. Bring to boil and simmer for 10 minutes.
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Add the chick-peas and simmer for 5
minutes more, until the potatoes and chick-peas are just tender.
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Blend together the cornflour, tahini,
cream, and plenty of seasoning. Stir into the soup with the spinach.
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Bring to boil, stirring, and simmer
for further 3 minutes, season with cayenne pepper, pepper and salt.
Serve hot, sprinkle with little cayenne pepper. Serves 4.
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