Directions:
- Heat the oil in a saucepan and cook the garlic and onions until soft and golden.
- Stir in the cumin and coriander and cook for one minute.
- Add the stock and potatoes.
- Bring to a boil and simmer for 10 minutes.
- Add chickpeas and simmer for another 5 minutes or until potatoes are tender.
- Mix the cornflour, cream and tahini together.
- Stir into the soup with the spinach.
- Season with salt and pepper to taste.
- Bring to the boil, stirring and simmering for another 2 minutes.
- Sprinkle with cayenne pepper before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1293.27 Kcal (5415 kJ) | ||
| Calories from fat | 109.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.19g | 19% | |
|---|---|---|---|
| Cholesterol | 0.79mg | 0% | |
| Sodium | 46584.46mg | 1941% | |
| Potassium | 700.44mg | 15% | |
| Total Carbs | 239.93g | 80% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 4.78g | 19% | |
| Protein | 5.73g | 11% | |
| Vitamin C | 20.7mg | 34% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 3.6mg | 20% | |
| Calcium | 121mg | 12% | |
| Amount Per 100 g | |||
| Calories | 244.79 Kcal (1025 kJ) | ||
| Calories from fat | 20.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.31g | 19% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 8817.48mg | 1941% | |
| Potassium | 132.58mg | 15% | |
| Total Carbs | 45.41g | 80% | |
| Sugars | 0.88g | 19% | |
| Dietary Fiber | 0.9g | 19% | |
| Protein | 1.08g | 11% | |
| Vitamin C | 3.9mg | 34% | |
| Vitamin A | 0.2mg | 29% | |
| Iron | 0.7mg | 20% | |
| Calcium | 22.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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