This recipe is fairly easy to make, especially if you use canned chickpeas and frozen spinach. In this recipe I cooked my chickpeas and used fresh spinach.
Rinse and soak the dried chickpeas overnight (or for 6-8 hours before cooking). Drain the soaking water and put in plenty of fresh water. Bring to the boil, lower heat and simmer for 25-30 minutes.
In the meantime, heat the oil in a large pot and cook the onion until soft and translucent. Add the garlic, cumin and coriander. Stir and cook for one minute.
Drain the chickpeas and stir them into the onion mixture, together with the potatoes. Add the vegetable stock. Give the pot a good stir and bring liquid to the boil. Reduce heat, cover and simmer for 30 minutes.
Blend the cornflour, almond milk and tahini, salt and pepper. Stir the mixture into the soup, together with the shredded spinach. Bring to the boil, stirring gently, lower the heat to bare minimum and simmer for further two minutes.
Rest for a few minutes for flavours to infuse. Serve with a sprinkle of cayenne pepper (optional).
You may replace two cups vegetable stock with two cups aquafaba (the water in which you cook the chickpeas). Aquafaba gives the soup a thicker consistency.
If you are using canned chickpeas, rinse them under running water and add them to the soup when the potatoes are nearly cooked through. Canned chickpeas just need warming through. Do not overcook canned chickpeas because they will go all mushy.
Tahini is a sesame seed paste which is available in many supermarkets. In this recipe I used whole Tahini which is made from unhulled sesame seeds. If you prefer a lighter taste you may use Light Tahini which is made from hulled seeds.