Chickpea Soup - Coconut Curry

By BlueSchmoo

Serve with Whole wheat Naan for dipping

Ingredients

• 6 (3)
• 1 tablespoon olive oil (1 1/2 tsp)
• 3 cloves garlic, finely chopped (1 1/2 cloves)
• 3 whole carrots, peeled and diced ( 1 1/2)
• 3 tablespoons Better Than Boullion (1 Tbsp- 1 1/2 tsp)
• 2 1/2 cups water (1 1/4 Cup)
• 2 heaping teaspoons curry powder (1 tsp)
• 1 heaping teaspoon garam masala (1/2 tsp)
• 1 can coconut milk (7 oz)
• 2 cans garbanzo beans, drained (1 Can)
• 1 large bunch organic collard greens, chopped (1 sm. Bunch)
• salt to taste

Details

Servings 6
Preparation time 10mins
Cooking time 20mins
Adapted from cheekykitchen.com

Preparation

Step 1

In a large pot, heat the olive oil over medium heat. Add the garlic and saute for a minute, then toss in the carrots, boullion and water. Boil over medium-high heat, until the carrots are softened, about 15 minutes. Add the curry powder, garam masala, coconut milk, garbanzo beans, and collar greens. Cook until the greens are wilted, about 3-5 minutes. Add salt if needed.

Serve with homemade naan for dipping. Enjoy!