Spicy Moroccan Chickpea Soup
Chickpeas or Garbanzo Beans are a Moroccan treat that we can enjoy.
2 Tablespoons olive oil
5 garlic cloves, minced or diced
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon cayenne pepper
5 cups chicken stock
12 ounces potatoes, peeled and finely chopped
1 (15-ounce) can chickpeas, drained
1 Tablespoon cornstarch
2/3 cup heavy cream
3 Tablespoons tahini
10 ounce package frozen chopped spinach, thawed and drained
Salt and freshly ground black pepper
Heat the oil in a large saucepan and cook the garlic and onion over medium heat until they are softened and golden brown.
Stir in the cumin, coriander & cayenne pepper 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 when pierced.
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 salt, black pepper and additional cayenne pepper.