The coconut milk makes the soup so rich and creamy
1 tablespoon olive oil
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon cayenne powder
1 teaspoon of cardamon
1 teaspoon of red pepper flakes
¼ teaspoon ground nutmeg
1 large onion, finely chopped
2 cups chopped fresh spinach or beet greens
2 cups chickpeas, cooked
1 medium tomato, chopped
4 cups vegetable broth
2 cups coconut milk
¼ cup cilantro, finely chopped
8 tablespoons plain Greek yogurt, divided, for garnish, optional
Heat oil in a saucepan over medium-high heat.
Add curry powder, cinnamon, turmeric, cayenne, cardamom, red pepper flakes, nutmeg, and onion, and gently stir.
Add spinach, and cook, stirring occasionally, for 2 minutes.
Stir in chickpeas, tomato, broth, and coconut milk.
Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary.
Add cilantro, and garnish each serving with 1 tablespoon yogurt.
Prepared, tried and tested Jennifer Nowicki