I collect magazines and newspapers and then on a nice day I’ll sit in my backyard and search for recipes.
I found this one yesterday in a Sunset magazine!  I’ll be making it this week!  I love the bright color!



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


1. 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.

2. 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.

3. 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.

4. 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.

Nutritional Information
Calories 226
Caloriesfromfat 50 %
Protein 9.5 g
Fat 13 g
Satfat 1.2 g
Carbohydrate 20 g
Fiber 0.9 g
Sodium 527 mg
Cholesterol 21 mg
Photo: Annabelle Breakey; Styling: Charlotte March
Day 8 – #NationalNutritionMonth
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