Step 1

Heat olive oil in a large pot over medium heat, and stir in garlic and onion. Cook until tender. Season with cumin and coriander.

Step 2

Mix vegetable stock and potatoes into the pot, and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in the garbanzo beans, and continue to cook until potatoes are tender.

Step 3

In a small bowl, blend the heavy cream, tahini, and corn meal. Mix into the soup.

Step 4

Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.