This is one of those soups that comes together in about 25 minutes but tastes like it simmered all day. Chickpeas provide substance, spinach adds a boost of green, and curry powder ties everything together with warm, aromatic flavor. Keep cooked chickpeas in the pantry and you can make this any night.
Ingredients
- 3 cups cooked garbanzo beans (chick peas) (about 1½ cups dried, soaked and cooked)
- 4 cups fresh spinach
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tbsp extra virgin olive oil
- 2 tsp curry powder
- ½ tsp turmeric
- ½ tsp cumin
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- Fresh cilantro for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
- Add the garlic, curry powder, turmeric, and cumin. Stir for 1 minute until fragrant.
- Add the diced tomatoes, coconut milk, broth, chickpeas, salt, and pepper. Bring to a simmer.
- Cook for 15 minutes to let the flavors come together.
- Stir in the spinach and cook for 2 minutes until wilted.
- Serve topped with fresh cilantro.
Notes
- For a richer curry flavor, add ½ tsp garam masala seasoning along with the other spices.
- Serve over white basmati rice for a more filling meal.
- This soup stores well and reheats beautifully for lunch the next day.
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