Chickpea and Spinach Soup

I like chick peas and made this recipe
adding some spinach into a hearty soup.
With potatoes, garlic, herbs and spices.

Ingredients:
2 tablespoons olive oil
4 garlic cloves, crushed
1 onion, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
5 cups vegetable stock
12 ounces potatoes, diced
15 ounces can chickpeas, drained and rinsed
1 tablespoon cornstarch
2/3 cup cream
2 tablespoons tahini
7 ounces spinach, shredded
cayenne pepper, if desired
salt and pepper, to taste

Directions:
Heat the oil in a saucepan and cook
the garlic and onions until golden.
Stir in the cumin and coriander
and cook for one minute or so.
Add the vegetable 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 cornstarch, cream and tahini together.
Stir into the soup with the spinach.
Season with salt and pepper to taste.
Bring to the boil, stirring and
simmer for another 2 minutes.
Sprinkle with cayenne pepper before serving.