Source: Vegetarian by Nicola Graimes
Olive oil for saute.
4 garlic cloves, crushed.
1 onion, chopped.
2 tsp ground cumin.
2 tsp ground corriander.
4 cups of vegetable stock.
2 cups of diced potato.
4 cups of cooked chickpeas.
15 oz can of coconut milk.
2 TBL tahini (ground sesame seed paste).
1/2 pound of spinach, well chopped.
Pinch of red pepper flakes, optional.
Salt and pepper as needed.
Saute the onion and garlic for about 5 minutes over medium heat.
Add the ground cumin and corriander, cook another 2 minutes (plus red pepper flakes if using).
Add vegetable stock and potatoes. Bring to a boil then simmer for 10 minutes. Add the chickpeas and simmer another 5 minutes.
Blend in the tahini, coconut milk, and spinach. Add salt and pepper to taste.