Name: African Curried Coconut Chickpea Soup
Ingredients: canola oil, for cooking; 1 onion, chopped; 1 red bell pepper, chopped; 1 jalapeño pepper, seeded and finely chopped; 2 large cloves garlic, finely chopped; 1/2-1 tsp. curry paste or powder; 2 cups low-sodium chicken or vegetable broth; 1 19 oz (540 mL) can chickpeas, rinsed and drained; 1 cup chopped tomatoes, seeded and peeled, fresh or canned; 1/2 tsp salt, or to taste; freshly ground black pepper, or to taste; 1 14 oz (398 mL) can light coconut milk; 1 cup cooked white or brown rice

African Curried Coconut Chickpea Soup

AuthorJulie

canola oil, for cooking

1 onion, chopped

1 red bell pepper, chopped

1 jalapeño pepper, seeded and finely chopped

2 large cloves garlic, finely chopped

1/2-1 tsp. curry paste or powder

2 cups low-sodium chicken or vegetable broth

1 19 oz (540 mL) can chickpeas, rinsed and drained

1 cup chopped tomatoes, seeded and peeled, fresh or canned

1/2 tsp salt, or to taste

freshly ground black pepper, or to taste

1 14 oz (398 mL) can light coconut milk

1 cup cooked white or brown rice

In a medium pot, heat a drizzle of oil over medium high heat and saute the onion, pepper and jalapeño; cook, stirring, until softened, about 5 minutes. Add the garlic and curry paste and cook for another minute. Add the stock, chickpeas, tomatoes, salt and pepper; bring to a boil then reduce the heat and simmer, uncovered, for about 20 minutes.

Stir in the coconut milk, stir until heated through and serve hot, ladled over a scoop of rice in a shallow bowl.

Categorysoup