Spinach, Chickpea and Potato Soup

The other night I was hungry. And I had not been to the grocery store yet in 2006 (!) and so I looked in the cupboards to see what was there (frozen spinach in the freezer, potatoes in the drawer . . . . a gallon of milk in the fridge . . . ) and I tried to think of something to make.

Then I went to my favorite recipe book, the internet, where you can type in keywords and magically get a recipe. Here it is (and can I tell you -- this is really really good, surprisingly good).

Before you start cooking the soup, put some rice on to cook, because this soup is really good with some rice in it.

Saute 2 coursely chopped onion in some olive oil until it browns slightly. Stir in 2 tsp of cumin. Then stir in 4 potatoes, cut into 1/2 size squares. Cook, stirring for a minute or two.

Pour in 4 cups-ish of stock (veggie, turkey, chicken, whatever) and 1 can of coconut milk. Simmer for about 10 minutes. Get 1 14oz can of chick peas, measure out about 1/3 a cup of the chickpeas and mash them with a fork. Then put the mashed chick peas and the rest of the can of whole chickpeas into the soup and simmer for another 10 minutes-ish. Then stir in the spinach and cook just until the spinach is wilted (if fresh) or hot (if canned/frozen).

Put some rice in a bowl, then put some soup on top. Eat up. Yummy!