Chickpea and Greens Curry Soup

Chickpea and Greens Curry Soup

 1 tablespoon olive oil

 1 teaspoon curry powder

1 teaspoon ground cinnamon

 1 teaspoon ground turmeric

1 teaspoon cayenne powder     

1 teaspoon of cardamon

1 teaspoon of red pepper flakes

¼ teaspoon ground nutmeg

1 large onion, 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

¼ cup cilantro, finely chopped

8 tablespoons plain Greek yogurt, divided, for garnish, optional

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

2.  Add curry powder, cinnamon, turmeric, cayenne, cardamon, red pepper flakes, nutmeg, and 

     onion, 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.