as i’m sure most of you have noticed by now, we rarely make dishes that take longer than 30 mins to make, except for special occasions.
but with our current state of excess leafy greens from our csa box, we jumped at the chance to make this soup, which calls for 2 cups of any leafy green you have on hand – spinach, arugula, beet greens, kale, or chard.
although the soup simmers for an hour, the prep time takes less than 15 mins, leaving you free to have fun while it cooks (or free to study, if you’re a student like me). allowing it to simmer for so long creates broth, chickpeas, and greens infused with incredible flavor and fantastic texture. so the next night you have some extra time to make dinner, and a fridge full of greens, make this yummy soup!
one year ago: stuffed squash
two years ago: quinoa cereal
chickpea & greens curry soup
yields 8 servings
borrowed from vegetarian times
- 1T olive oil
- 1t curry powder
- 1t ground cinnamon
- 1t ground turmeric
- 1/2t chili powder
- 1/4t ground nutmeg
- 1 large onion, diced
- 2c rinsed and chopped fresh greens – your pick of spinach, arugula, beet greens, mustard greens, kale, or chard
- 15oz can of chickpeas, drained and rinsed
- 1 tomato, chopped
- 4c vegetable broth
- 15oz can coconut milk
- cilantro, optional, for garnish
- plain yogurt, optional, also for garnish
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- heat oil in a large pan over medium heat
- add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, sautéing for one minute
- next, add the greens and allow to cook for 2 minutes, stirring as needed
- pour in the chickpeas, tomato, broth, and coconut milk
- once the soup begins to boil, turn down the heat and allow to simmer for one hour
- serve with cilantro and a scoop of yogurt if desired, and enjoy!