Chick Peas and Spinach Soup

30 ml/2 tbsp olive oil
4 garlic cloves
1 onion
7 oz. spinach
12 oz potatoes
15 oz. can chick peas
10 ml/2 tsp ground cumin
10ml/2tsp ground coriander
1 tbsp cornstarch
3 tbsp tahini
5 cups vegetable stock (We used Better Than Bouillion)
cayenne pepper to taste
salt & fresh ground pepper to taste

Chopping the onions and garlic. Add to a pot with olive oil (honestly, is there any better smell than onions, garlic and olive oil cooking?). Get them nicely browned - the onions should be translucent on medium heat. Next, add the cumin and coriander.

After this, add the 5 cups of stock and the potatoes and bring to a boil. Simmer for 10 minutes. Following this, add the chick peas.

While that cooks, mix the tahini, salt, pepper, cayenne and cornstarch. When the chick peas and potatoes are tender, add this mixture plus the spinach.

Once the spinach is cooked, it should be ready to serve (and eat).