2 Tbsp. Country Crock® Plant Butter with Avocado Oil Stick, divided
1 large onion, chopped
1 piece (2-inches) fresh ginger, peeled and finely chopped
3 large cloves garlic, chopped
1 tsp. ground cumin
1/2 tsp. ground turmeric (optional)
2 cans (15 oz. ea.) chickpeas
2 cups vegetable broth
1 can (14 oz.) lite coconut milk
1 package (5 oz.) baby kale
3 Tbsp. chopped fresh cilantro(optional)
Melt Country Crock® Plant Butter with Avocado Oil in large nonstick skillet over medium-high heat. Add onion, garlic, ginger and cook, or until onion is softened, stirring occasionally, about 5 minutes.
Add chickpeas, cumin, curry powder and turmeric. Cook until onion is very tender, stirring frequently, about 5 minutes. Remove one cup chickpea mixture for garnish. Add vegetable stock and coconut milk and bring to a simmer, scraping up any bits. Cook until soup thickens slightly, stirring occasionally, about 5 minutes.
Blend mixture with immersion blender, or mash with a pastry cutter or potato masher. Add kale and cook until wilted, about 3 minutes.
Serve soup in bowls and top with reserved chickpeas and chopped fresh cilantro or mint.