Hearty Spiced Potato, Greens and Chickpea Soup

A delicious, warming soup for chilly days. Use whatever greens are fresh and best on the day. We served ours with warm roti.

2 tablespoons olive oil 1 large onion, thinly sliced 3 cloves garlic, crushed

1 tablespoon mild curry powder

1 teaspoon each ground garam masala, turmeric and ground ginger

1 kilogram agria potatoes, peeled and diced 2cm pieces

4 cups vegetable or chicken stock

400-gram tin chickpeas, drained and rinsed

2 large handfuls shredded greens, use spinach, kale or silverbeet

sea salt and ground pepper

To serve ½ cup chopped coriander

1 cup coconut cream, plus extra for serving

Toasted Sunflower Seed and Spinach Drizzle, recipe below

roasted sunflower seeds and puffed quinoa

Heat the oil in a large saucepan and add the onion and garlic with a good pinch of salt. Cover and cook for 5 minutes.

Add all the spices and a splash of water, cover and cook for 5 minutes. Add the potatoes and stir to coat in the spice mix.

Add the stock and chickpeas, season and bring to the boil. Reduce the heat and simmer gently for 20 minutes or until the potatoes are tender. Stir in the greens and simmer until wilted.

To serve: Add the coriander and coconut cream to the hot soup but don’t let it boil otherwise it will curdle.

Ladle into bowls and top with extra coconut cream, the Toasted Sunflower Seed and Spinach Drizzle, if making, sunflower seeds and puffed quinoa. Serves 4