Garlic, Chickpea and Spinach Soup

                                 I got this recipe in a recipe book called the best ever vegetarian cook book.

2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, roughly chopped
2 teaspoons ground cumin
2 teaspoons
Ground coriander
5 cups vegetable stock
250 gms potatoes, peeled and finely chopped
300 gms chickpeas (kaabuli chana, soaked and half cooked)
1 tablespoon corn flour mixed in 1/2 cup water
Cream (2/3 cup milk + 1/4 cup butter melt butter and mix in the milk)
Sesame seeds paste (dry roasted and grinded into a fine paste using some olive oil)
2 cups spinach, shredded

Chili powder, salt and freshly ground black pepper to taste

Procedure:

Heat the oil in a large saucepan and cook the garlic and onion for 5 minutes, until they are softened and golden brown.

Stir in the cumin and coriander powders and cook for another minute.

Pour in the stock and add the chopped potatoes to the pan. Bring to the boil and simmer for 10 minutes. Add the chickpeas and simmer for 5 minutes more, or until the potatoes and chickpeas are just tender.

Blend together the cornstarch, cream, sesame seeds paste and add the chili powder, salt and pepper. Stir in the soup with the spinach.bring to a boil stirring, and simmer for another 2 minutes. Serve immediately, sprinkled with little chilli powder.