Garlic, Spinach, and Chickpea Soup

Ingredients

• 15 ounce garbanzo beans drained canned
• 2 tablespoons corn meal 
• 4 cloves garlic crushed peeled
• 6 servings ground pepper to taste
• 2 teaspoons ground coriander 
• 2 teaspoons ground cumin 
• 1 cup heavy cream 
• 2 tablespoons olive oil 
• 1 medium onion coarsely chopped
• 3 medium potatoes peeled chopped
• 6 servings salt to taste
• 0.5 pound pkt spinach rinsed chopped
• 2 tablespoons tahini 
• 1.3 quarts vegetable stock 

Equipment

• bowl
• pot

Directions

1. Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.
2. Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.
3. In a small bowl, blend the heavy cream, tahini, and corn meal.
4. Mix into the soup.
5. Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.