GARLIC, CHICKPEA AND SPINACH SOUP This delicious, thick and creamy soup is richly flavored and makes a great one-pot meal. 2 tablespoons olive oil 4 garlic cloves, crushed 1 onion, roughly chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 5 cups vegetable stock 12 ounces potatoes, peeled and finely chopped 15-ounce can chickpeas, drained 1 tablespoons cornstarch 2/3 cup heavy cream 2 tablespoons light tahini (sesame seed paste) 7 ounces spinach, shredded Cayenne pepper Salt and freshly ground black pepper

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

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

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.

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, sprinkled with a little cayenne pepper.

Serves 4.

[Best-Ever Vegetarian, Linda Fraser]