Spiced Chickpea & Spinach Soup

1 Tbsp. Vegetable Oil
1 Onion, finely chopped
2 cloves Garlic, crushed
1 tsp. whole Cumin Seeds (we didn't have this, so we used cumin powder - just as good)
2 tsp. medium Curry Powder
1 tsp. hot Chili Powder
1 (15-ounce) can chickpeas, rinsed & drained
1 (14.5-ounce) can diced tomatoes
2 C. Vegetable stock
3.5 C. chopped spinach (thawed if frozen); we used fresh
Salt/Pepper

Mint Dressing:
1/2 C. plain Greek yogurt
2 Tbsp. Mint leaves, finely chopped


Heat oil in saucepan over medium heat.  Add the onion and saute for 5 minutes, until starting to soften.  Add the garlic, cumin seeds, curry powder, and chili powder.  Cook for 1 minute stirring continuously.   Add the chickpeas, tomatoes, and stock and season with salt and pepper.  Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Meanwhile, in a bowl, mix the yogurt and mint leaves.  Season with salt and pepper and mix again.  Cover and chill until ready to serve.

Finally, stir in the spinach into the soup and cook for an additional 1-2 minutes, or until the spinach has wilted.  Serve with a little of the mint dressing drizzled over the soup.

Recipe from Good Food Made Simple:  Soup. p. 28.