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

½ teaspoon chili powder

1/4 teaspoon ground nutmeg

1 large onion, finely chopped

1 carrot, 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

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

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

3.  Add carrot and 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 for garnish.