|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.