Chickpea & Greens Curry Soup

Chickpea & Greens Curry Soup

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, chopped
1/2 inch of fresh ginger, finely chopped

     2 cups chopped fresh spinach or beet greens

     2 cups chickpeas, cooked

     1 medium tomato, chopped

    4 cups vegetable broth 

2 cups coconut milk

1/4 cup cilantro, chopped

       8 tablespoons plain Greek yogurt, divided, for garnish

1.  Heat oil in a saucepan over medium-high heat.

2.  Add curry powder, cinnamon, turmeric, chili powder, nutmeg, onion, and ginger and gently stir.

3.  Add spinach, and cook, stirring occasionally, for 2 minutes.
4.  Stir in chickpeas, tomato, broth, and coconut milk.

5.  Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary.

6.  Add cilantro, and garnish each serving with 1 tablespoon yogurt.