African Chickpea Soup
By bweber
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Ingredients
- 2 garlic cloves, chopped
- 1 tablespoon olive oil
- 1 teaspoon dried crushed red pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground red pepper
- 1/4 teaspoon ground cardamom
- Pinch of ground turmeric
- 4 cups Sweet Potato Broth (see below)
- 1 cup unsweetened coconut milk
- 1 bunch fresh mustard greens, chopped
- 2 (15-oz.) cans chickpeas, drained and rinsed
- Garnish: dried crushed red pepper
- Sweet Potato Broth
- 2 tablespoons olive oil
- 1 medium onion, sliced
- 3 celery ribs, chopped
- 1 carrot, chopped
- 1 large sweet potato, peeled and quartered
- 5 whole cloves
- Kosher salt
- Freshly ground black pepper
- 6 cups water
Details
Preparation
Step 1
Sauté garlic in hot oil in a large saucepan over medium heat 1 minute; add 1 tsp. dried crushed red pepper and next 4 ingredients.
Cook 1 to 2 more minutes or until fragrant. (Toasting the spices opens up their flavor.)
Stir in Sweet Potato Broth, coconut milk, and greens.
Bring to a gentle boil; add chickpeas. Reduce heat to low, and simmer about 1 1/2 hours or until greens are soft. Season to taste with salt and pepper.
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