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African Curried Coconut Chickpea Soup

Yields1 Serving

 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.