Curry, ginger, and mint give this soup a kick, while puréed chickpeas make it hearty enough to eat as a main course. For the best texture, purée until silky smooth.
4 1/2 tablespoons canola oil, divided
3/4 cup diced shallots (2 medium)
1 tablespoon minced garlic
2 tablespoons minced fresh ginger
2 cans (15 oz. each) chickpeas (garbanzos), drained and rinsed
5 cups reduced-sodium chicken or vegetable broth
1 teaspoon kosher salt
6 cups packed spinach leaves (from about 10 oz. bunch spinach, rinsed well and stems trimmed)
1 1/4 teaspoons curry powder
1 1/2 tablespoons lime juice
2 tablespoons small whole or chopped fresh mint leaves
How to Make It
Heat 3 tbsp. oil in a medium pot over medium heat and add shallots. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic and ginger and cook until aromatic, about 1 minute more.
Add chickpeas, broth, and salt. Cover and bring to a boil. Reduce to a simmer and cook until flavors are well blended and chickpeas are very soft, about 25 minutes. Add spinach and cook just until softened and bright green, about 2 minutes. Let cool 5 minutes.
Meanwhile, heat remaining 1 1/2 tbsp. oil in a small frying pan over medium-low heat. Stir in curry powder and cook until aromatic, 30 seconds. Remove from heat.
Whirl half of soup at a time in a blender, starting on low speed, until very smooth. Ladle into bowls. Just before serving, stir lime juice into curry oil and drizzle over soup. Garnish with mint.
Completely agree with Kara. This soup is delicious and has lots of interesting flavors. Maybe the Portland person on here forgot a couple ingredients? TI would taste the broth before you blend to make sure flavors are on track to your liking, but remember that the curry oil, lime and mint at the end add the slight punch and excitement- like most Sunset Mag recipes have. It was also really easy to make-- I made beer bread and got some other stuff done while making. Highly recommend- enjoy!
Wow. I could not agree LESS with "portland's Review." I just made this soup and while I liked it without the drizzle on top, adding that along with the mint makes this a very smooth-textured, yet interesting-tasting soup. I'm planning on serving a small bowl as a starter for my parent's 50th anniversary dinner. It is a clean, yet intriguing dish.
this is a pretty soup, but the taste was bland. also i think if i try again i will use dried chickpeas that i have cooked myself. i think that because the soup is so simple the tinniness of the can comes through.
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