Garlic, Chick-pea and Spinach Soup

30 ml/2 tbsp Olive oil
4 Garlic Cloves, crushed
1 onion, roughly chopped
10 mil/2 tsp ground Cumin
10 ml/2 tsp ground Coriander
1.2 litres/2 pints/5 cups Vegetable Stock
350 g/ 1 2 oz potatoes, peeled and finely chopped
425 g/15 oz can chick-peas, drained
15 mi/1 tbsp cornflour
150 ml/l/4 pint/2/3 cup double cream
30 nil/2 tbsp light Tahini (sesame seed paste)
200 g/7 oz spinach, shredded cayenne pepper
Salt and freshly ground black pepper
Serves: 4
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 a further minute.
Pour in the stock and add the chopped potatoes to the pan. Bring to the boil and simmer for 10 minutes. Add the chick-peas and simmer for a further minutes, or until the potatoes and chickpeas are just tender.
Blend together the cornflour, cream, tahini and plenty of seasoning. Stir into the soup with the spinach. Bring to the boil, and simmer for a further 2 minutes. Season with cayenne pepper, salt and black pepper Serve immediately, sprinkled with a little cayenne pepper.