INGREDIENTS:3-½ Tbsps. olive oil 3-½ Tbsps. garlic, chopped 4 Tbsps.onion, diced 1-½ Tbsps. ground cumin 1-½ Tbsps. ground coriander 2-¼ qts.vegetable broth 1 lb., 6 ozs.potatoes, peeled and finely diced 1 lb., 12 ozs. Great Northern or navy beans, drained 2 Tbsps.cornstarch 1-¼ cupsheavy cream 1-3/4 ozs.tahini sauce 12 ozs.fresh spinach, shredded to tastecayenne pepper to tastesalt and pepper 20small round sourdough or other dense bread, hollowed out to form bowls as neededred bell pepper, ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.