Spinach Curried Chickpea Soup

| Friday, February 5th, 2016

Our family loves curry and it loves us back with its protective compounds like turmeric which gives curry its yellow color. However, not all curries on the market contain turmeric, so be sure to read the label. This powerful soup is loaded with goodness and great flavor.-serves 6

To your good health, Lee Newlin


1 cup dried chickpeas making 3 cups cooked or 3 cups canned, drained and rinsed
1 1/2 tsp sea salt
1 medium onion, finely chopped (approx. 1 cup)
2 cloves garlic, minced
1 Tbsp curry powder with turmeric (Penzeys is a great spice company) add more if you like
1 pound small red-skin potatoes, cut in 1/2 inch dice
4 cups vegetable stock
2 cups unsweetened coconut milk (approximately one can)
1 medium organic zucchini, cut into 1/2 inch dice (around 2 cups)
6 cups spinach leaves or tatsoi chopped
Zest and  juice of 1 lime
Freshly ground black pepper to taste

1. In large pot, over medium high heat add onion and a little of the salt then sauté until softened about 4 minutes. When it begins to stick add a couple of tablespoons or so of water to release food. You don’t want to burn the food, just brown it some.
2. Add garlic and sauté for 1 minute using a little bit of water to stop any sticking.
3. Adjust heat to low and add curry powder, lime zest, a bit of salt and potatoes, stirring constantly and adding water as needed, cooking for 15 minutes
4. Slowly pour in stock and coconut milk; add chickpeas and zucchini bringing to a boil; reduce heat to simmer and cook 15 minutes more with a lid to cover slightly ajar to release steam build up, until potatoes and zucchini are tender.
6. Off heat, season with additional salt if needed, and black pepper to taste then stir in spinach and lime juice.
7. Taste and adjust flavor if needed with salt and/or black pepper and let sit covered for 15 minutes.