Meatless Mondays: Greens Curry Soup with Chickpeas

• 1 Tbs. olive oil
• 1 tsp. curry powder
• 1 tsp. ground cinnamon
• 1 tsp. ground turmeric
• 1/2 tsp. chili powder
• 1/4 tsp. ground nutmeg
• 1 large onion, finely chopped
• 2 cups chopped mustard greens
• 1 15-oz. can chickpeas, rinsed and drained
• 1 medium tomato, chopped
• 4 cups vegetable broth or water
• 1 15-oz. can coconut milk
• 1/4 cup cilantro, finely chopped
• 8 Tbs. plain Greek yogurt, divided, for garnish

Heat oil in saucepan over medium-high heat. Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir. Add mustard greens, and cook, stirring occasionally, for 2 minutes.

Stir in chickpeas, tomato, broth, and coconut milk. Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary. Add cilantro, and garnish each serving with 1 Tbs. yogurt.

**This is one of my family's favorite soups.  Let me know if you give it a try and if it becomes a family favorite of your own.