This comforting soup brings together protein-rich chickpeas and vegetables in a luscious coconut curry broth. It's a complete meal that comes together quickly on busy weeknights.
Ingredients
- 1 tbsp avocado oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1/4 tsp cayenne
- 2 cups cooked garbanzo beans
- 1 can (14oz) coconut milk
- 3 cups vegetable broth
- 1 cup diced tomatoes
- 2 cups fresh spinach
- 1 tsp Redmond Real Salt
- 1/4 cup fresh cilantro, chopped
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat avocado oil in a large pot over medium heat. Saute onion 5 minutes until softened.
- Add garlic, ginger, curry powder, turmeric, and cayenne. Cook 1 minute until fragrant.
- Stir in cooked chickpeas, coconut milk, vegetable broth, and diced tomatoes.
- Bring to a simmer and cook 15 minutes to let flavors blend.
- Stir in spinach and cook until wilted, about 2 minutes. Season with salt.
- Serve hot, garnished with fresh cilantro.
Notes
- Use garam masala seasoning instead of curry powder for deeper flavor
- Add coconut cream powder for extra richness (reconstitute with hot water first)
- Substitute red lentils for chickpeas - reduce cooking time to 10 minutes
- Add a pinch of smoked paprika for extra depth
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