Chickpea and Spinach Soup with Garlic

2 T. olive oil
4 cloves garlic, minced
1 onion, roughly chopped
2 t. ground cumin
2 t. ground coriander
5 c. vegetable broth
12 oz. potatoes, finely chopped
15 oz. can chickpeas
1 T. cornstarch
3/4 c. cream
2 T. tahini
7 oz. spinach, shredded
cayenne pepper
salt and pepper

Heat oil in large pan, cook garlic and onion until onion is softened and golden brown
Stir in ground cumin and coriander, cook for one minute
Add broth and potatoes
Bring to the boil, simmer for 10 minutes
Add chickpeas, simmer until potatoes are just tender
Blend together corn flour, cream, tahini, seasoning
Stir into soup with spinach
Bring to the boil, stirring, simmer for 2 minutes