Curried Chickpea Soup
  • 2Tbsp. extra virgin olive oil
  • 1 onionsliced into thin quarter rounds
  • 2cloves garlicminced
  • 2cans chickpeas
  • 1tsp. Curry powder
  • 1tsp. ground turmeric
  • 1/2tsp. freshly ground black pepper
  • 1tsp. Himalayan pink sea salt
  • 1can can coconut milk
  • 2 cups water
  • 1 Rapunzel bouillon cube
  • 1/2bag baby spinach
  1. Heat the olive oil in a dutch oven or large pot, then add the onion, cooking until translucent (about 6-8 minutes.) Add the garlic and cook until fragrant (another minute or two.)
  2. Drain and rinse the chickpeas, and add to the pot. Add all the spices, salt, and pepper, and stir well. Cook until flavors have absorbed and chickpeas have started to brown a bit, about 7-10 minutes, stirring often.
  3. Add the coconut milk and stir well. Pour in the water and the rapunzel bouillon cube and bring to a boil. Reduce heat to medium high and allow the soup to lightly simmer for about 20 minutes, partially covered.
  4. Add the spinach and allow to wilt, and remove from heat. Serve in bowls with a drizzle of olive oil. Green salad is a great accompaniment, but this can also be a one-dish dinner.