Chickpea and Greens Curry Soup

• 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
• 1 15-oz. can low-fat coconut milk
• 1/4 cup cilantro, finely chopped
• 8 Tbs. plain low-fat Greek yogurt, divided, for garnish

1. Heat oil in saucepan over medium-high heat.
2. Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir.
3. Add spinach, and cook, stirring occasionally, for 2 minutes.
4. Stir in chickpeas, tomato, broth, and coconut milk.
5. Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary.
6. Add cilantro, and garnish each serving with 1 Tbs.
7. yogurt.

olive oil, curry powder, ground cinnamon, ground turmeric, chili powder, ground nutmeg, onion, fresh spinach, chickpeas, tomato, lowsodium, lowfat coconut milk, cilantro, yogurt

Taken from www.vegetariantimes.com/recipe/chickpea-and-greens-curry-soup/ (may not work)