Spicy Chickpea Soup with Curried Vegetables
Inspired by this.
While I like to elicit a few oohs and awes at dinnertime, I am a busy lady, and can’t spend my entire day chiffonading in the kitchen. The best recipes, to me, impress with the barest minimum of effort. You end up with more time casually drinking wine and talking to your dinner guests. Or, you know, watching Animal Cops and petting the cat.
This soup takes 15 minutes, start to finish, but I get compliments every time it’s served. Here I’ve paired it with some simple curried vegetables, which are also great stuffed into a whole wheat wrap/pita for a super tasty lunch the next day. Go to hell, PB&J. (You know I didn’t mean that, PB&J. Please forgive me.)
Spicy Chickpea Soup
2 16 ounce cans chickpeas, drained
1 14 ounce can light coconut milk
1/2 cup prepared salsa
1 1/2 teaspoon garam masala
1 teaspoon ground ginger
1 cup vegetable broth
1. In a blender, combine the drained chickpeas with the coconut milk, salsa garam masala and ground ginger and puree the mixture until smooth.
2. Transfer the puree to a medium saucepan. Stir in the broth and bring to a simmer over medium heat for about 10 minutes until flavors combine.
3 small red potatoes, cubed
2 small zucchini, halved and sliced
1 ½ tsp olive oil
¼ cup vegetable broth
1 Tbsp. curry powder (or a little less if you’re not a curry fiend like me)
3 cups of spinach
1. Boil the potatoes until just tender. Drain and set aside.
2. Heat the olive oil over medium heat. Add the zucchini and sauté until tender.
3. Add potatoes, vegetable broth, and curry powder Simmer for 3-5 minutes.
4. Add spinach, cook until just wilted.