Chickpea and Greens Curry Soup

• 1 Tbsp olive oil
• 1 tsp curry powder
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• ½ tsp chili powder
• ¼ tsp ground nutmeg
• 1 large onion, finely chopped
• 2 cups chopped fresh spinach, beet greens, mustard greens, collards, or kale
• 1 15-oz can chickpeas, rinsed and drained
• 1 medium tomato, chopped
• 4 cups low-sodium vegetable broth or water
• 1 15-oz can low-fat coconut milk
• ¼ cup cilantro, finely chopped
• 8 tbl plain low-fat Greek yogurt, divided, for garnish

1. Heat oil in saucepan over medium-high heat. Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir. Add spinach, and cook, stirring occasionally, for 2 minutes.

2. 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.

Serves 8.