Curry Chickpea Soup with Spinach

🧂 Ingredients

• 2 cans chickpeas
• 3 tablespoons olive oil
• 1 yellow onion

  chopped
• 3 cloves garlic

  pressed or minced
• 2 teaspoons curry powder

  (*see notes for substitutions)
• 1/2 teaspoon red pepper flakes
• salt and pepper

  to taste
• 4 cups vegetable broth

  or low sodium chicken broth
• 2 cups spinach

  baby spinach leaves preferred
• 1/2 cup fresh parsley

  chopped
• 1 large lemon

  halved
• parmesan cheese

  to taste

Instructions

• 1 Drain the chickpeas and reserve 1/2 cup of their liquid.
• 2 In a large soup pot or Dutch oven, heat 3 tablespoons olive oil over medium
  heat. Add chopped onion and garlic, and season with salt (about 1/2 teaspoon).
  Saute, stirring frequently, until softened and fragrant. Add the curry powder
  (or seasoning) and stir for 30 seconds.
• 3 Add the chickpeas to the pot and stir to coat with spices. Using a potato masher
  or a fork, mash some of the chickpeas to thicken the soup.
• 4 Pour in the stock and reserved chickpea liquid. Increase heat to high and bring
  soup to a boil and cook for 5 minutes. Reduce heat, partially cover the pot and
  simmer for 20 minutes.
• 5 Turn off the heat and stir in the spinach and parsley. Let sit for 1 minute or
  until the spinach wilts. Juice half of the lemon and stir into the soup. To
  serve, top each serving with Parmesan cheese.

Nutrition Info