Coconut Chickpea Soup

Healthy soups have no particular season to cherish...hot piping soups offer great taste and health too. Just enough spices and salt help easy digestion. Appropriate combination of veggies and water make it easy for the digestive juices to offer a better digestion process too.

Ingredients for 6 medium servings of soup:

* Onion - 1 finely chopped
* Olive oil - 2 tbsp
* Red potatoes- 1/2 kg, diced and boiled
* Vegetable stock- 4 cups, low-sodium or saltless
* Coconut milk- 1 cup
* Chickpeas ( whole chana dal) - 1/4 kg boiled with slight salt
* Spinach - 2 cups, finely chopped and cooked ( pureed if you want)
* Garlic cloves- 2, minced
* Lime juice- 1 tbsp, freshly squeezed
* Brown sugar- 1 tbsp
* Curry powder- 1 tbsp
* Black pepper powder- for taste

Cooking Procedure:

Heat 2 tbsps olive oil in a large pot over medium heat. Saute minced garlic and add chopped onions and saute until onions are translucent. Add curry powder and mix. Add the boiled potato cubes and stir to coat until the potato cubes turn golden brown. Pour in vegetable stock and then coconut milk. Cook well until the contents start boiling slightly. Make sure the base isn't burnt. Add boiled chickpeas and cook. Add brown sugar and lemonjuice at this stage. Now add the cooked spinach and stir well. Since the additions have slight salt, now add salt just as necesary to have the perfect taste, then black pepper too. Garnish with grated coconut sprinkles and serve hot. This vegetarian soup has protein, fat and enough vitamins from the chickpeas, coconut milk and spinach. Try it once and you might ask for more!