2 russet potatoes, cubed
1/2 yellow onion, cut into slivers
3 cloves garlic (or as much as you want)
1 can full-fat coconut milk
1 can chickpeas
handful of spinach
a solid couple of glugs of olive oil
kosher salt, curry powder, white miso, soy sauce, sriracha to taste
juice of one lime
1. Heat the oven to 400. Toss the potatoes on a baking sheet with olive oil, salt, and pepper. Cook until golden.
2. While the potatoes are roasting, heat up olive oil in a medium pot over medium heat. Add onion and garlic. Salt them. Cook until onions are translucent.
3. Add the coconut milk and chickpeas. Salt, and add the curry powder, etc., to taste. Squeeze in juice of half a lime. Bring to a boil.
4. Add the spinach, then reduce heat to let soup simmer. When the potatoes are ready, toss them into the pot. Squeeze in the other half of the lime. Serve.