Ingredients● 4 tablespoons olive oil
● 4 garlic cloves, crashed
● 1 onion, chopped
● 2 teaspoons ground cumin
● 2 teaspoons ground coriander
● 5 cups water or vegetable stock
● 2 ½ cups finely chopped potatoes
● 1 16 oz. can chickpeas, drained
● 1 tablespoon cornstarch
● 2/3 cup soy cream or soy milk
● 2 tablespoons tahini
● 3 ½ cups shredded spinach
● Sea salt
● Favorite seasoning or Mrs. Dash
*Tahini is sesame seed paste and can be found in the ethnic section of your local supermarket, a specialty or a nutrition store.
Preparation
● Heat oil in a large pan.
● Add garlic and onion and sauté for 5 minutes on medium heat, stirring.
● Add cumin and coriander and cook for about 1 minute.
● Add water/stock and potatoes. Season with salt. Bring to boil. Reduce heat to medium and cook for 10 minutes.
● Add rinsed chickpeas and cook for another 5 minutes or until potatoes are tender.
● Blend together cornstarch, soy cream/milk, tahini and seasoning.
● Stir mixture into the soup.
● Add spinach and bring to boil, stirring.
● Lower the heat and simmer for 1-2 minutes.
● Add more seasoning if necessary. If you have a favorite herb (like cilantro) throw in a couple of tablespoon.
GOOD EATINGS!!!
