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.

1. Saute the onion and garlic for about 5 minutes over medium heat.

2. Add the ground cumin and corriander, cook another 2 minutes (plus red pepper flakes if using).

3. Add vegetable stock and potatoes. Bring to a boil then simmer for 10 minutes. Add the chickpeas and simmer another 5 minutes.

4. Blend in the tahini, coconut milk, and spinach. Add salt and pepper to taste.