Curried Cream of Tomato Soup with Chickpeas and Spinach
Serves: Makes 6 generous cups, serving 4
  • 1 tablespoon olive oil
  • 1 medium-large onion, chopped
  • 1 tablespoon curry powder or garam masala
  • 1 can (28 ounces) crushed tomatoes
  • 1 can (15 to 16 ounces) chickpeas, drained
  • Scant ½ teaspoon baking soda
  • 1 cup evaporated milk, low-fat or regular
  • 1 cup frozen chopped spinach, thawed (no need to squeeze out liquid)
  • Salt and ground black pepper
  1. Heat oil in a Dutch oven over medium-high. Add onion; sauté until tender, about 5 minutes. Stir in curry powder; cook until fragrant, less than a minute. Add tomatoes, chickpeas, and baking soda; bring to a simmer. Reduce heat to low and simmer, partially covered, to blend flavors, about 5 minutes.
  2. Stir in milk and spinach; reheat to a simmer, seasoning with salt and pepper to taste. Ladle into bowls and serve.
Recipe by Three Many Cooks at