Monday, March 7, 2011

Chickpea and Greens Curry Soup

From Vegetarian Times. Served with mango and salad with vegan ranch dressing.

1 Tbs. olive oil
1 tsp. curry powder
1 tsp. ground cinnamon
1 tsp. ground turmeric
1/2 tsp. chili powder
1/4 tsp. ground nutmeg
1 large onion, finely chopped
2 cups chopped fresh spinach, beet greens, mustard greens, or kale
1 15-oz can chickpeas, rinsed and drained
1 medium tomato, chopped
4 cups low-sodium vegetable broth or water (I used 2 cups of water, 2 cups of broth)
1 15-oz can low-fat coconut milk (I used a carton)
1/4 cup cilantro, finely chopped
8 Tbs. plain low-fat Greek yogurt, divided, for garnish (I omitted this part)

1. Heat oil in saucepan over medium-high heat. Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir. Add spinach, and cook, stirring occasionally, for 2 minutes.

2. Stir in chickpeas, tomato, broth, and coconut milk. Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary. Add cilantro, and garnish with 1 Tbsp. yogurt.




  1. My husband and I love this recipe, although we severely modify it. We add some combination of carrots and cauliflower to the soup, and then add a 1/4 cup of brown rice to each bowl to make it more substantive.

  2. I serve this with roasted cauliflower on the side, but I like the idea of mango. I have also tried it with all the greens above and found that kale holds up the best with the best flavor. And, FYI, it freezes beautifully!