2 TB olive oil
5 cloves garlic pressed
1 onion chopped
2 tsp ground cumin
2 tsp ground coriander
5 c  vegetable broth
3 potatoes peeled and cubed
15 oz can chickpeas
1 TB cornstarch
1 c cashew cream (1/4 c cashews and 3/4 water soaked and bleneded)
2 TB sesame seeds or tahini
7 oz chopped spinach
cayenne pepper
Salt and black  pepper

1. Heat oil in large sauce pan, saute onions and garlic about 5 minutes on medium heat, until softened.
2. Stir in cumin and coriander and cook 1 minute
3. Add stock and potatoes Bring to a boil and simmer for 10-15 minutes.
4. Add chickpeas and spinach.
5. Blend yogurt, sesame seeds, and cornstarch until smooth.
6. Add cashew cream mixture to soup, bring to a boil, stirring and simmering for 2 minutes.
7. Season with cayenne, salt and pepper.
8. Serve with crusty bread or crackers.
Serves 5

Note from Barbara: I love this recipe...the potatoes, spinach and chickpeas are such a yummy combination, while the garlic, cumin and coriander make it taste exotic. One of my favorites! Can be ready to serve in about 30 minutes. I like to use whole cumin and coriander and grind it myself in a coffee grinder or mortar and pestle.