Curried Potato, Chick Pea, and Spinach Soup

[maystone]

I made this last night as part of darlong's birthday dinner, and it was a hit. And easy to make, so it's a complete winner in my book.

Curried Potato, Spinach and Chick Pea Soup

1 15.5 oz. can chick peas, drained
2 tablespoons olive oil
1 cup coarsely chopped onion
2 1/2 teaspoons curry powder
1/2 pound small red-skinned potatoes, cut into 1/2 inch cubes
1 14.5 oz can vegetable broth
1/2 cup canned unsweetened coconut milk
1 cup (packed) baby spinach leaves

Transfer 1/3 cup chick peas to a small plate. Using fork, mash beans to paste.
Heat oil in heavy medium saucepan over medium-high heat. Add onion and saute until beginning to brown, about 6 minutes.
Add curry powder; stir 10 seconds.
Add potatoes and stir to coat.
Add broth, coconut milk, whole chick peas, and mashed chick peas. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes.
Add spinach; stir until spinach wilts, about 2 minutes.
Season with salt and pepper.