African Coconut Curried Chickpea Soup
"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."
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
4 Cups
- Serves:
- 4
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 tomatoes, 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
- 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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Reviews
-
This is an incredible soup. It is just packed full of flavour and so easy to make. I made some very minor changes, but I do not think it affected the overall flavour of the soup. I used an orange pepper and used spicy canned tomatoes, and skipped the jalapeno. I also added a little extra water and let the raw rice cook in the soup. Everyone liked this soup and I plan on making another potful tonight. Thank you so much for posting.
