Smoky Coconut and Chipotle Garbanzo Soup
- Ready In:
- 1hr
- Ingredients:
- 15
- Yields:
-
1 gallon
- Serves:
- 16
ingredients
- 1 chipotle chile in adobo (approx 1 T.)
- 2 cups mixed red green and yellow bell peppers
- 1 1⁄2 cups chopped yellow onions
- 2 cloves zested garlic (approx 1 T.)
- 1 1⁄4 lbs fresh plum tomatoes, chopped
- 1 cup chopped celery
- 1 tablespoon coconut oil
- 1 tablespoon olive oil
- 1 tablespoon basil
- 1 tablespoon cumin
- 1 tablespoon paprika
- 3 (15 ounce) cans garbanzo beans
- 1⁄3 cup finely shredded unsweetened coconut
- 4 ounces coconut, milk*
- salt, pepper, and hot sauce to preference
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
Karyl Lee
United States
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.