chickpea and spinach soup
|Olive oil||2 Tablespoon|
|Crushed garlic||4 Clove (20 gm)|
|Ground cumin||1 Teaspoon|
|Coriander powder||2 Teaspoon|
|Potatoes||3 Large, chopped (peeled)|
|Chickpeas||16 Ounce (drained)|
|Vegetable stock||5 Cup (80 tbs)|
|Corn starch||1 Tablespoon|
|Heavy cream||2⁄3 Cup (10.67 tbs)|
|Sesame seed paste||2 Tablespoon|
|Frozen spinach||8 Ounce|
|Red chilli powder||To Taste|
Heat oil and cook the garlic and onion until soft.
stir the cumin and coriander and cook.
Add the stock and the potatoes. Bring to a boil and simmer.
Add the chick peas and simmer till the potatoes and the peas are soft.
Blend the seasme seed paste, cream and the corn starch. Add the chilli powder and mix into the soup.
Add the spinach and bring to a boil. Keep stirring.
Simmer for 5 minutes, add the salt and pepper and serve.