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id 629
Name African Curried Coconut Soup with Chickpeas
Main Dish Category Soups and Stews
Secondary Dish Category ,
Main Ingredient Chickpeas
Other Ingredient Rice
Number of People 6
List of Ingredients

  • 2 tablespoons canola oil

  • 1 medium onion (about 6 ounces), chopped

  • 1 medium red bell pepper (about 6 ounces), chopped

  • 1 jalapeño chili, seeded and finely chopped

  • 2 large cloves garlic, finely chopped

  • 2 cups low-sodium vegetable broth

  • 1 (15-ounce) can chickpeas, rinsed and drained

  • 1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)

  • 1 teaspoon mild curry powder

  • 1/2 teaspoon salt, or to taste

  • Freshly ground black pepper, to taste

  • 1 (14-ounce) can light coconut milk

  • 3/4 cup cooked white or brown rice

  • 2 tablespoons chopped fresh cilantro or parsley
Description In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
Time 30 minutes
Cooking Type StoveTop
Difficulty (1-5) 1
Notes Delicious!
Origin Epicurious
Image