Ingredients

• 3 Tablespoons neutral oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1/4 cup fresh minced ginger (about a 2-1/2-inch piece, peeled and minced)
• 2 teaspoons turmeric
• 1 teaspoon crushed red chili flakes
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cans (15 oz) chickpeas, thoroughly rinsed and drained
• 2 cups vegetable or chicken stock
• 2 cans (15 oz) whole-fat, unsweetened coconut milk (Thai style)
• 1 lime, zested and juiced
• honey or agave, to taste
• 4 cups baby spinach or power greens
• 1/4 cup fresh mint

Instructions

Heat oil in a Dutch oven over medium heat on a Wolf Burner. Add onion, garlic, and ginger. Cook, stirring frequently, until onions are soft and fragrant about 5 to 7 minutes. 

Stir in the turmeric, red chili flakes, ground ginger, and salt. Cook for 2 minutes, then stir in chickpeas and stock. 

Bring to a simmer; reduce heat and simmer for 10 minutes.

Stir in coconut milk and return to a soft simmer for about 20 minutes, stirring occasionally. 

Use a potato masher and crush some of the beans to thicken the soup. Taste and adjust to taste with lime juice, honey (start with 1/2 teaspoon), salt and black pepper.

To serve, divide greens between soup bowls, ladle soup over greens, and garnish with torn mint leaves.