Recipe Redux: Curried Chickpea Soup

I am re-posting this recipe in memory of my lost curry powder.

My pantry is the definition of over-stuffed.  Every time I reach in to grab something I find some sort of spice plummeting toward my head.  The last casualty was my curry powder.  An entire glass bottle fell on my kitchen floor and shattered.

By the way, vacuuming is not the best way to clean up spilled curry powder.  It will only spread it all over the floor and make it even more difficult for you when you get on your hands and knees to wipe it up.  So, uh, don't do that.

This is one of my favorite recipes I've made with curry powder.  I know it's summer and all, but I still like a good soup now and then.  It's air conditioned indoors, after all!  So, make this in memory of my lost curry powder.  

Or because it's tasty.  Whatever.

Curried Chickpea Soup

Ingredients:

1 can chickpeas

4 cups chicken stock

1 cup spinach or kale, chopped

1 tsp curry powder

lemon

Directions:

Bring the stock to a boil.  Add the chickpeas and curry powder, and cook for 10-15 minutes.  Add the spinach or kale, and cook until wilted.  Stir in the lemon juice.