Coconut Curry Chickpea Soup.

Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons curry powder
1 pound small red skinned potatoes, cut into 1/2-inch dice
4 cups vegetable stock
1 cup unsweetened coconut milk
1/2 teaspoon salt
2 cans (14 to 19 ounces each) chickpeas, drained and rinsed
1 zucchini, cut into 1/2-inch dice
1 tablespoon paced light brown sugar
1 tablespoon freshly squeezed lime juice
2 cups (about 3 ounces) packed baby spinach
salt and freshly ground black pepper
toasted sweetened shredded coconut (see tip below)

Directions
1. In a large pot, heat oil over medium heat.
Add onion and saute until softened, about 6 minutes.
Add garlic and saute for 1 minute.
Add curry powder and saute for 10 seconds.
Add potatoes and stir to coat.

2. Add stock and coconut milk; cook for 10 minutes.
Add chickpeas and zucchini; cook for 10 minutes or until potatoes and zucchini are tender.
Stir in brown sugar and lime juice.
Add spinach and stir until wilted.
Season with salt and pepper to taste.

3. Ladle into heated bowls and garnish with coconut.

Tip:
To toast coconut, add it to a dry skillet and cook over medium heat,
stirring constantly, until golden brown. Transfer to a heatproof plate to cool.