Garlic, Chickpea, and Spinach Soup

This recipe comes from Linda Fraser's The Cook's Encyclopedia of Vegetarian Cooking. The broth of the soup is mostly just storebought vegetable stock, but it has had a corn starch, sesame tahini, and heavy cream mixture (seasoned with salt and pepper) added to it, giving the soup a kind of potato soup consistency that makes sense when you consider the fact that there is, in fact, potatoes in the soup. Additionally, there are six ounces of fresh shredded spinach, a can of chickpeas, garlic, onion, cumin, and coriander. Overall, a successful dish. Tasty with the recommended sprinkle of cayenne pepper upon serving. We had ours with leftover pita from the falafel and, of course, insalata caprese—you know, just to cleanse the palate.