Chickpea and spinach soup

Chickpea and spinach soup By KSTP Chickpea and spinach soupChickpea and spinach soupEmily Maxon, author of Real Food Every Day, share a go-to soup recipe.Click here to print recipeChickpea and spinach soupPREP TIME: 10 min | COOK TIME: 20 min | SERVES: 4Ingredients:• 2 Tbsp. olive oil• 1 onion, diced• 2 Tbsp. minced garlic• 2 Tbsp. grated ginger• 2 15 oz. cans chickpeas, drained• 1½ tsp. salt• 1½ Tbsp. red curry paste• 1 tsp. cumin• ½ tsp. turmeric• 2 13.5 oz. cans full fat coconut milk• ½ cup vegetable broth• 2 cups spinach• 1 lime, juicedDirections:1. Heat olive oil in a large pot over medium heat.2. Add onions and cook for 5 minutes, stirring occasionally.3. Add garlic, ginger, chickpeas, salt, curry paste, cumin and turmeric and mix well.4. Cook for an additional 5 minutes, stirring occasionally.5. Add coconut milk and vegetable broth and bring to a simmer.6. Remove from heat, spoon ⅓ of the soup into a blender and puree until smooth.7. Return pureed soup to the pot and bring back to heat.8. Add spinach and bring to a simmer.9. Add lime juice and adjust seasoning to taste.Advice:• Substitute kale for spinach if preferred.• Freeze fresh spinach so you always have it on hand for this recipe.Sign up for the “Twin Cities Live Recipe Roundup” to get the latest recipes from the show delivered to your email inbox every week!