1 medium onion, chopped into medium sized pieces

2 tablespoons sunflower oil

1 cup vegetable or vegetarian chicken broth

1 cup of milk (dairy or pareve)

1 6-oz can of tomato paste

3 cups of fresh spinach (washed and checked)

1 tablespoon of Muchi curry powder (I find this at Whole Foods)

2 tablespoons of Vindaloo curry powder (I find this at Whole Foods, you can add more if you want a stronger taste)

1 tablespoon onion powder

1 15-oz can chickpeas, drained

2 cups frozen peas

salt to taste