Curried Potato, Spinach and Garbanzo Bean Soup Recipe

Curried Potato, Spinach and Garbanzo Bean Soup Recipe

  • 1 15 1/2-ounce can garbanzo beans (chickpeas), drained
  • 2 tablespoons olive oil
  • 1 cup coarsely chopped onion
  • 2 1/2 teaspoons curry powder
  • 1/2 pound 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)
  1. Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
  2. Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. 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.
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