Curried Tomato, Chick Pea and Spinach Soup

• 1 medium onion, Chopped
• 4 garlic cloves, Minced
• 2 small zucchini, Halved Lengthwise and cut into 1/4-inch slices
• 1 tablespoon cooking oil
• 3 tablespoons mild curry paste
• 1 (28 ounce) can diced tomatoes
• 3 cups vegetable broth (or more if you prefer)
• 3 tablespoons tomato paste
• 1 teaspoon granulated sugar
• 1 (19 ounce) can canned chick-peas, drained and rinsed (Garbanzo Beans)
• 3 cups fresh spinach leaves, Stems Removed
• 12 teaspoon salt (to taste)
• 1 teaspoon lemon zest

1. Saute Onion, Garlic & zucchini in cooking oil in large pot or dutch oven until onion is soft.
2. Add curry paste, heat & stir for about one minute.
3. Add next four ingredients, bring to boil on medium-high.
4. Add chick peas, spinach and salt, heat & stir for about three minutes until heated through.
5. Add lemon zest.and stir.

onion, garlic, zucchini, cooking oil, curry paste, tomatoes, vegetable broth, tomato paste, sugar, chickpeas, fresh spinach leaves, salt, lemon zest

Taken from www.food.com/recipe/curried-tomato-chick-pea-and-spinach-soup-441925 (may not work)