Curried Potato, Spinach and Garbanzo Bean Soup

Ingredients

• 1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)

• 2 tablespoons olive oil
• 1 cup coarsely chopped onion
• 2 1/2 teaspoons curry powder
• 1/2 lb small red potato, cut into 1/2-inch cubes

• 1 (14 1/2 ounce) can vegetable broth
• 1/2 cup canned unsweetened coconut milk
• 1 cup packed baby spinach leaves (about 1 1/2 ounces)

Directions

1. 1

   Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.

2. 2

   Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.