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.

Delicious!

Melissa