Curried Potato, Spinach and Chickpea Soup

Ingredients

• 1 15 1/2- ounce can chickpeas, drained
• 2 tbsp olive oil
• 1 cup coarsely chopped onion
• 2 1/2 tsp curry powder
• 1/2 lb small red-skinned potatoes, cut into 1/2 inch cubes
• 1 14 1/2-ounce can vegetable broth
• 1/2 cup canned unsweetened coconut milk
• 1 cup packed baby spinach leaves (about 1 1/2 ounces)