Your Recipe

Recipe Instructions:

INGREDIENTS
2 Tbs. Olive oil
3 cloves garlic, sliced
½ large red onion, ½ chopped, ½ thinly sliced
1½ tsp. cumin, roated and ground
1½ tsp corriander, roasted and ground
3 cups stock
1 medium potato, peeled and cut into small cubes
pinch saffron
1½ to 2 cups cooked chickpeas
½ tsp. cornstarch
¼ cup water
4 Tbs. Tahini
5 oz. spinach
¼ tsp. cayenne
INSTRUCTIONS
In large stock pot, heat the oil and saute the onion and garlic over medium-high heat until softened. Stir in the cumin and corriander and cook until fragrant, about 2 to 3 minutes.
Add the stock, the saffron, and potato. Bring to a boil, reduce heat and simmer about 15 minutes. Add the chickpeas and simmer an additional 5 minutes.
Whisk together the cornstarch, water, and tahini. Add to soup incrementally while stirring, Add spinach and cayenne. Simmer an additional several minutes to blend flavors and thicken.