Curried Zucchini and Chickpea Soup

2 tablespoons olive oil

1 small (2-ounce) onion, cut into ¼-inch dice (½ cup)

Salt

2 teaspoons finely grated fresh ginger root (from a 2-inch piece)

6 medium cloves garlic, finely chopped (about 4 tablespoons)

1 large (8-ounce) zucchini (unpeeled), cut into ⅓-inch dice (about 2 cups)

2 tablespoons mild curry powder, or to taste

1½ cups cooked, no-salt-added chickpeas (from a 15-ounce can)

2 medium Yukon Gold, creamer or all-purpose potatoes, peeled and cut into ⅓-inch dice (about 1½ cups, 9 ounces)

3 cups homemade or no-salt-added vegetable broth

Freshly squeezed juice from 1 small lemon (about 2 tablespoons)

2 tablespoons chopped fresh dill, plus extra for optional garnish

3 tablespoons plain whole-milk or low-fat yogurt, for garnish

Heat the oil in a large saucepan over medium heat. Add the onion and salt to taste; cook, stirring, for 3 to 4 minutes, until the onion starts to soften. Stir in the ginger and garlic; cook for 1 minute, then add the zucchini and stir to combine. Cook for 4 to 5 minutes, stirring occasionally, until the zucchini starts to soften; reduce the heat as needed so the vegetables cook but do not brown.

Sprinkle in the curry powder and cook, stirring, for 1 minute. Add the chickpeas, potatoes and broth; stir to combine well. Cover, and bring the broth to a boil. Adjust the heat so the liquid maintains a steady, but not vigorous, boil. Cook for 15-18 minutes or until the potatoes are tender. Remove from the heat.

Stir in the lemon juice and dill. Taste, and adjust the seasonings as needed. Divide among individual bowls; serve with a teaspoon of yogurt on top of each portion. Garnish with additional dill, if desired.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 130 calories, 5 g fat (1 g saturated), 18 g carbohydrates, 3 g fiber, 5 g protein, 10 mg cholesterol, 105 mg sodium.

Stephanie Sedgwick for The Washington Post