curry soup with chickpeas

after finishing two midterms today and with snow in the forecast i began craving my idea of comfort food...soup. in an attempt to stay within my food budget for the month i went through my pantry to see what i had on hand. chickpeas. spinach. 1 onion. garlic. 1 bell pepper. 


so naturally, i began exploring cooking blogs for ideas. i came across a curry soup recipe on Eats Well with Others and adapted it slighlty. even though i did not avoid the grocery store completely i was able to keep dinner very inexpensive. i swung by Trader Joe's for 1 can of light coconut milk (.99) and quinoa ($3.99). it was totally worth the stop. this recipe serves 6 so i froze half and put another serving in the refrigerator for my lunch tomorrow. im obsessed with this meal! its healthy and bursting with flavor.

Ingredients:
1 can chickpeas
1 C. quinoa
2 T. olive oil
1 medium onion, chopped
1 medium orange bell pepper, chopped
1 T. red pepper flakes
2 large cloves garlic, finely chopped
2 C. vegetable broth
1 T. curry powder
1/2 t. salt
freshly ground black pepper, to taste
1 lb spinach
1 (14 oz) can light coconut milk 


Directions:
Cook quinoa (i used a rice cooker). 
Chop the onion and bell pepper. Heat 2 T. of olive oil. Satay onion and pepper in the oil. Cook until onion is transparent, about 5 minutes. Add minced garlic and stir consistently for about 1 minute. 
Add the broth, chickpeas, curry powder, red pepper flakes, salt and pepper. 
Bring to a boil, reduce heat, and let simmer for app. 10 minutes.

Add spinach and stir until wilted.

Add 1 can of light coconut milk and the cooked quinoa. Cook until heated through, about 4 minutes.

Add seasoning to taste. I added a pinch more curry powder and salt. 

Serve Warm!