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Curried Potato, Spinach & Chickpea Soup




Source of Recipe


Bon Appetite 3/2000






Recipe Introduction


My husband and mother-in-law, Jo loved this soup. I am not a fan of curry, so I am not a good judge! It was extremely easy to make.





List of Ingredients



• 1 15.5 oz. can garbanzo beans, drained
  
• 2 T. olive oil
  
• 1 c. coarsely chipped onion
  
• 2 1/2 t. curry powder
  
• 1/2 lb. small red skinned potatoes, cut into 1/2" cubes
  
• 1 14.5 oz. can vegetable broth
  
• 1/2 c. canned unsweetened coconut milk
  
• 1 c. (packed) baby spinach leaves (about 1.5 oz)
  






Instructions



1. Transfer 1/3 c. garbanzo beans to small plate. Using a fork, mash beans to paste.
   
2. Heat oil in heavy medium saucepan over med-high heat. Add onion and saute until it begins to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole and mashed garbanzo beans. Bring soup to a boil. Reduce heat to med-low and simmer, uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season to taste with salt and pepper.
   






Final Comments


Makes 2 servings. Can be doubled.