For a simple, crowd-pleasing curry, simmer canned chickpeas and spinach in award-winning Masala Heirloom Tomato Soup and coconut milk.

• Step 1

  In a medium-sized Dutch oven, saute bell peppers in a few tablespoons of soup for 5-7 minutes until the peppers begin to brown. 

• Step 2

  Add chickpeas and heirloom tomato soup, and bring to a boil. Immediately cover, reduce heat to medium low, and simmer about 20 minutes, stirring occasionally.  

• Step 3

  Once the chickpeas are heated through, turn the heat down slightly and start to add the spinach, a handful at a time. Once the first bunch of spinach has started to wilt, add in the next handful. Continue until all of the spinach has been added.

• Step 4

  Add coconut milk. Stir and simmer for 5 minutes. Serve with rice and fresh cilantro.