Garlic, Chickpea and Spinach Soup

I recently tried this wonderful recipie. I love soups. It feels light and full. Try this recipe and let me know what you think.

INGREDIENTS
2 table spoon olive oil
4 garlic cloves crushed
1 onion roughly chopped
2 tsp ground cumin
2 tsp ground coriander
5 cups vegetable stock
12 ounces potatoes, peeled and finely chopped(like small panner cubes)
15 ounce can chickpeas, drained
1 tblspn cornstarch(for thickness)
2/3 heavy cream(if you dont like you can add 2-3 tblspn heavy cream. It gives a wonderful color)
2 tblspn light tahini
7 ounces spinach shredded
cayenne pepper
salt and finely grounded black pepper

Cooking time: 30 mins
Serving: 4

STEP1: Heat the oil in a large saucepan and cook the garlic and onion for 5 mins or until they are softened and gold brown.

STEP2: Stir in the cumin and coriander and cook for another minute

STEP3: Pour in 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 5 minutes more or until the potatoes and chickpeas are just tender when pierced

STEP4: Blend together the cornstarch, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Bring to a boil, stirring and simmer for another 2 minutes. Season with cayenne pepper, salt and black pepper. Serve immediately sprinked with little cayenne pepper.

I'll keep you posted soon with another delicious recipe. I am falling short on my resolution of trying 9 new recipies per month. I hope I'll make it up soon.