Curried Potato and Chickpea Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth
• 3 potatoes, peeled and diced
• 1 (15-ounce) can chickpeas, drained and rinsed
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro, for garnish

Directions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion is softened, about 5 minutes.
2. Add the curry powder, cumin, turmeric, coriander, ginger, and cayenne pepper. Cook for 1 minute, stirring to combine.
3. Add the vegetable broth, potatoes, and chickpeas. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
4. Season with salt and pepper, to taste.
5. Serve hot, garnished with fresh cilantro.

Interesting Facts

• Curry powder is a blend of spices, which can vary based on the region and cook.
• Chickpeas are a good source of protein and fiber.
• This soup can be served with naan or crusty bread.