Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | 15 1/2- ounce can chickpeas, drained |
| 2 tbsp | olive oil |
| 1 cup | coarsely chopped onion |
| 2 1/2 tsp | curry powder |
| 1/2 lb | small red-skinned potatoes, cut into 1/2 inch cubes |
| 1 | 14 1/2-ounce can vegetable broth |
| 1/2 cup | canned unsweetened coconut milk |
| 1 cup | packed baby spinach leaves (about 1 1/2 ounces) |
Directions
Transfer 1/3 cup chickpeas to small plate. Using fork, mash peas to a paste.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and saute until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole chickpeas and mashed chickpeas.
Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.
Makes 2 servings; can be doubled.
Source: www.epicurious.com