Smoky Coconut and Chipotle Garbanzo Soup

"Novel combination of heat and slight sweetness create a complex and lively soup"
 
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Ready In:
1hr
Ingredients:
15
Yields:
1 gallon
Serves:
16
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ingredients

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directions

  • Saute' tomatoes, onion, celery, pepper, garlic and chipotle peppers in the oils with the spices.
  • When the vegetables soften, add the beans with their liquid. Add enough water to make a soup consistency and cook 15-20 minutes at a low boil to meld flavors.
  • Add coconut milk and shredded coconut. Season with salt, pepper, and hot sauce.
  • * Preferred coconut milk is full fat, Native Forest or Thai Kitchen or you may want to add sweetener, such as one tablespoon honey or unrefined cane sugar.

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RECIPE SUBMITTED BY

I am a working artist with a continuing culinary practice in special recipe design- I like to make jams and jellies, salsa and pasta sauce from locally sourced or personally grown produce. At the local farmer's market my friend and I sell muffins we make and also seeds from Seed Savers Exchange, which takes seriously the preservation and protection of heirloom varieties from around the world. I have self-published a children's book I illustrated and am working on a followup book with the author that continues the story of "Sophie, Circus Mouse", the first title. The illustration above is one I created for a local orchard's street sign.
 
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