Curried Zucchini and Chickpea Soup

Curried Chickpea SoupIngredients:                                                  

2 Tbsp. olive oil                                                                       

1 small (2-ounce) onion, cut into 1/4-inch dice (1/2 cup)       


1 tsp. finely grated fresh ginger root (from a 1-inch piece)    

3 medium cloves garlic, finely chopped (about 2 tablespoons)

1 large (8-ounce) zucchini (unpeeled), cut into 1/3-inch dice                                                                       2 Tbsp. mild curry powder, or to taste

1 15-ounce can chickpeas                             

2 medium Yukon Gold, creamer or all-purpose potatoes, peeled and cut into 1/3-inch dice 

3 cups low-sodium chicken broth


1.  Heat oil in a large saucepan over medium heat. Add onion and salt to taste; cook, stirring, for 3 to 4 minutes, until the onion starts to soften. Stir in ginger and garlic; cook for 1 minute, then add zucchini and stir to combine. Cook for 4 to 5 minutes, stirring occasionally, until the zucchini starts to soften; reduce the heat as needed so the vegetables cook but do not brown.

2.  Sprinkle in the curry powder and cook, stirring, for 1 minute. Add the chickpeas, potatoes and broth; stir to combine well. Cover, and bring the broth to a boil. Adjust the heat so the liquid maintains a steady but not vigorous boil. Cook for 15 to 18 minutes or until the potatoes are tender. Remove from the heat.


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