Coconut Curried Chickpea Soup

• 2 tbsp (25 mL) olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp (15 mL) curry powder
• 1 lb (500 g) small red-skinned potatoes, cut into 1/2-inch (1 cm) dice
• 4 cups (1 L) vegetable stock
• 1 cup (250 mL) unsweetened coconut milk
• 1/2 tsp (2 mL) salt
• 2 cans (each 14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
• 1 zucchini, cut into 1/2-inch (1 cm) dice
• 1 tbsp (15 mL) packed light brown sugar
• 1 tbsp (15 mL) freshly squeezed lime juice
• 2 cups (500 mL) packed baby spinach (about 3 oz/90 g)
• Salt and freshly ground black pepper
• Toasted sweetened shredded coconut (see Notes)

1. In a large pot, heat oil over medium heat.
2. Add onion and saute until softened, about 6 minutes.
3. Add garlic and saute for 1 minute.
4. Add curry powder and saute for 10 seconds.
5. Add potatoes and stir to coat.
6. Add stock and coconut milk; cook for 10 minutes.
7. Add chickpeas and zucchini; cook for 10 minutes, or until potatoes and zucchini are tender.
8. Stir in brown sugar and lime juice.
9. Add spinach and stir until wilted.
10. Season with salt and pepper to taste.
11. Ladle into heated bowls and garnish with coconut.

olive oil, onion, garlic, curry powder, vegetable stock, milk, salt, zucchini, brown sugar, freshly squeezed lime juice, baby spinach, salt, coconut

Taken from www.cookstr.com/recipes/coconut-curried-chickpea-soup (may not work)