Chickpea and Greens Curry Soup | Collard Greens | Boston Organics

Ingredients

• 1 Tbsp olive oil
• 1 tsp curry powder
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• ½ tsp chili powder
• ¼ tsp ground nutmeg
• 1 large onion, finely chopped
• 2 cups chopped fresh spinach, beet greens, mustard greens, collards, or kale
• 1 15-oz can chickpeas, rinsed and drained
• 1 medium tomato, chopped
• 4 cups low-sodium vegetable broth or water
• 1 15-oz can low-fat coconut milk
• ¼ cup cilantro, finely chopped
• 8 Tbsp plain low-fat Greek yogurt, divided, for garnish