(photo by Brannon Conza)

Serves 4-6

1 small onion, chopped
2-3 garlic cloves, minced
1” ginger, minced or grated
2-3 tsp red curry paste
4 cups chicken broth
½ large head cauliflower, broken into florets (about 8 cups)
1 cup chickpeas (canned, drained, rinsed)
4-6 oz baby spinach leaves
1 cup coconut milk

In a medium sauce pan, sauté the onion, garlic, ginger and curry paste for 2-3 minutes, until fragrant.  Add the broth, cauliflower and chickpeas. Bring to a boil, reduce heat and simmer until the cauliflower is fork tender, but not falling apart.  Add the spinach and coconut milk, and simmer for another 5-10 minutes.  Season with salt and pepper to taste.