Ingredients:

• 1 yellow onion 
• 4 cloves garlic 
• 1 tsp grated fresh ginger 
• 2 Tbsp olive oil
• 1.5 Tbsp curry powder 
• 1 tsp cumin
• 2 15oz. cans chickpeas, drained
• 1 32ox. box vegetable broth
• 1 13.5oz. can full-fat coconut milk
• 4 medium white potatoes, cubed
• 3 cups chopped spinach or kale 

Instructions

1. Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large deep skillet along with the olive oil. Sauté the aromatics over medium-low heat for about five minutes, or until the onions are soft and translucent.
2. Add the curry powder and cumin to the skillet and continue to stir and cook for about one minute more to toast the spices.
3. Add the vegetable broth and cubed potatoes. Cook until the potatoes become tender.
4. Drain the chickpeas, then add them to the pot with the coconut milk. Stir everything to combine. Allow the curry to simmer for 15 minutes, stirring occasionally.
5. Add the spinach or kale and stir it into the sauce. Continue to cook and stir until it has wilted to your desired tenderness.
6. Taste the soup and add salt to taste (about ½ tsp).