Curried Potato, Spinach and Chickpea Soup

Soups, Soups.
Basmati-rice pilaf studded with peas and carrots is ideal on the side with this mild curried soup. Have chutney, yogurt and warm pita bread as additional accompaniments. Slice fresh bananas atop papaya or mango sorbet for a refreshing dessert.

Curried Potato, Spinach and Chickpea Soup


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)


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.