Reduce the liquids in this soup to turn it into a thick and chunky curry to pour over rice. Although the ingredients are all familiar, this is definitely not a boring meal!
1 onion, diced 3 tomatoes, chopped 2 tablespoons olive oil 2 cups Vegetable Broth 1 cup coconut milk 1/3 cup peanut butter 1 (15-ounce) can chickpeas, drained 1/2 teaspoon salt 1 teaspoon curry powder 1 teaspoon sugar 1/3 teaspoon red pepper flakes 1 bunch fresh spinach
1. In a large pot, sauté the onion and tomatoes in olive oil until onion is soft, about 2–3 minutes.
2. Reduce heat to medium-low and add remaining ingredients except for spinach, stirring well to combine.
3. Allow to simmer on low heat, uncovered, stirring occasionally for 8–10 minutes. 4. Add spinach and allow to cook for another 1–2 minutes, just until spinach is wilted.
5. Remove from heat and adjust seasonings, to taste. Soup will thicken as it cools.