Curry Chickpea & Spinach Soup with Garlic Butter Naan

Curry Chickpea & Spinach Soup

with Garlic Butter Naan

20 MIN
$18.99 2 Servings
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From the Test Kitchen

For this vibrant, flavorful soup, chickpeas, aromatics, and spinach cook in a bold mix of curry powder, tomato achaar, chicken broth, and more. You'll finish it off with a dollop of cooling labneh, then serve it alongside toasty garlic-butter naan for dipping.
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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Curry Chickpea & Spinach Soup with Garlic Butter Naan
Title
  • 1 15.5-Oz Can Chickpeas
  • 2 Pieces Naan Bread
  • 1 cup Chicken Bone Broth
  • 3 oz Baby Spinach
  • 2 Tbsps Tomato Achaar
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 2 tsps Vadouvan Curry Powder
  • 1 Yellow Onion
  • 2 cloves Garlic
  • 1 oz Salted Butter
  • ¼ cup Labneh Cheese
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the spinach. Halve, peel, and small dice the onion. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a bowl.

Make the soup
2 Make the soup

In a medium pot, heat the sautéed aromatics on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the curry powder. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the tomato achaar and chickpeas (including the liquid). Using a fork or potato masher, lightly mash the chickpeas, 2 to 3 minutes, or until slightly mashed and broken down. Add the broth; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low and cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Add the spinach; season with salt and pepper. Stir until wilted and combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the garlic butter naan & serve your dish
3 Make the garlic butter naan & serve your dish

Add the softened butter to the bowl of garlic paste; using a fork, mash until thoroughly combined. Place the naan on a sheet pan; evenly top with the garlic butter. Toast in the oven 7 to 9 minutes, or until the butter is melted and the naan is heated through. Remove from the oven. Serve the soup topped with the labneh. Serve the garlic butter naan on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the spinach. Halve, peel, and small dice the onion. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Place in a bowl.

2 Make the soup

In a medium pot, heat the sautéed aromatics on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the curry powder. Cook, stirring frequently, 1 to 2 minutes, or until fragrant. Add the tomato achaar and chickpeas (including the liquid). Using a fork or potato masher, lightly mash the chickpeas, 2 to 3 minutes, or until slightly mashed and broken down. Add the broth; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low and cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Add the spinach; season with salt and pepper. Stir until wilted and combined. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the soup
Make the garlic butter naan & serve your dish
3 Make the garlic butter naan & serve your dish

Add the softened butter to the bowl of garlic paste; using a fork, mash until thoroughly combined. Place the naan on a sheet pan; evenly top with the garlic butter. Toast in the oven 7 to 9 minutes, or until the butter is melted and the naan is heated through. Remove from the oven. Serve the soup topped with the labneh. Serve the garlic butter naan on the side. Enjoy!

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