Friday, October 12, 2012

Chickpea and Greens Curry Soup

I really expected this to be super boring and really only picked it because I already had most of the ingredients available. I'd brought a ton of cans of beans and coconut milk and vegetable broth, because they never seem to expire and I had a stockpile in my basement before the move.

So with the lowest of expectations, I set this on the stove and went about the rest of my day. An hour later, I had some delicious, delicious soup. I was really surprised. Don't skip the yogurt, because it really is nice on top of it all. I enjoyed this and actually took some with me for lunch today, though I didn't get a chance to eat it (oh, work). I would make this again.


Chickpea and Greens Curry Soup
Vegetarian Times, March 2011

1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon chili powder
1/4 teaspoon ground nutmeg
1 large onion, finely chopped
2 cups chopped fresh spinach, beet greens, mustard greens, or kale
1 15 oz. can chickpeas, rinsed and drained
1 medium tomato, chopped
4 cups low-sodium vegetable broth or water
1 15 oz. can low-fat coconut milk
1/4 cup cilantro, finely chopped
8 tablespoons plain low-fat Greek yogurt, divided, for garnish

Heat oil in saucepan over medium-high heat. Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir. Add spinach, and cook, stirring occasionally, for 2 minutes.

Stir in chickpeas, tomato, broth, and coconut milk. Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary. Add cilantro, and garnish each serving with 1 tablespoon yogurt.

Yield: 8

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