1 tablespoon avocado oil
2 cloves garlic, minced
1 medium onion, chopped
6 -8 green onions, cut in 1 inch pieces,including 3 inches of green
1 1⁄2 tablespoons curry powder
1 1⁄2 cups tomato juice
3⁄4 cup vegetable broth
3 medium potatoes, cut in 1 inch chunks
1 (19 ounce) can chickpeas, drained and rinsed
1⁄2 teaspoon minced jalapeno pepper (optional)
Spinach to your liking
1. In a medium saucepan, heat oil.
2. Add garlic and both types of onions; saute until vegetables are soft.
3. Stir in curry powder and sauté for 30 seconds.
4. Add remaining ingredients, cover and simmer for about 40 minutes, or until potatoes are tender.
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