African Coconut Curried Chickpea Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I broke my ankle and had to stay off my feet for three long months. This is one of the recipes my son made to stock my freezer. It's a wonderful, fragrant vegetarian soup. You can add some shredded chicken or pork to it if you want to add meat. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
1 medium red bell pepper, chopped |
1 jalapeno, 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 tomato, chopped |
1 teaspoon curry powder |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 (14 ounce) can light coconut milk |
3/4 cup brown rice, cooked |
2 tablespoons cilantro, chopped |
Directions:
1. 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.
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