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Chickpea and Greens Curry Soup


  • 1 Tbsp olive oil
  • 1 tsp curry powder
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • ½ tsp chili powder
  • ¼ tsp ground nutmeg
  • 1 large onion, finely chopped
  • 2 cups chopped fresh spinach, beet greens, mustard greens, collards, or kale
  • 1 15-oz can chickpeas, rinsed and drained
  • 1 medium tomato, chopped
  • 4 cups low-sodium vegetable broth or water
  • 1 15-oz can low-fat coconut milk
  • ¼ cup cilantro, finely chopped
  • 8 tbl plain low-fat Greek yogurt, divided, for garnish


1. Heat oil in saucepan over medium-high heat. Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir. Add spinach, and cook, stirring occasionally, for 2 minutes.

2. Stir in chickpeas, tomato, broth, and coconut milk. Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary. Add cilantro, and garnish each serving with 1 tablespoon yogurt.

Serves 8. 

Adapted from Vegetarian Times

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