Garlic, Chickpea, and Spinach Soup

Heat the oil in a large saucepan over medium heat. Add the garlic and onion, and cook for 5 minutes or until softened. 2. Stir in the cumin and coriander and cook for another minute. 3. Add the vegetable stock and potatoes. Bring the mixture to a boil, then simmer for 10 minutes. 4. Add in chickpeas and simmer until both the potatoes and chickpeas are tender. 5. In a separate bowl, mix the flour, cream, and tahini together until smooth and add to the soup along with the spinach. 6. Bring the soup back to a gentle boil and simmer for 2 minutes. 7. Season with cayenne pepper, salt, and black pepper to taste.