African Curried Coconut Soup with Chickpeas
By á-2360
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Ingredients
- 2 tablespoons canola oil
- 1 medium onion (about 6 ounces), chopped
- 1 medium red bell pepper (about 6 ounces), chopped
- 1 jalapeño chili, 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 chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
- 1 teaspoon mild curry powder
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1 (14-ounce) can light coconut milk
- 3/4 cup cooked white or brown rice
- 2 tablespoons chopped fresh cilantro or parsley
Details
Servings 4
Preparation
Step 1
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.
Cook's Tip:
To peel fresh tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds. Drain and rinse under cold-running water. Peel off the skins.
You'll also love
- Spinach, Arugula & Strawberry Salad 0/5 (0 Votes)
- Shrimp Durango 0/5 (0 Votes)
- Au Gratin Potatoes for a Crowd 0/5 (0 Votes)
- Cranberry Salad 0/5 (0 Votes)
- Spinach and Sweet Potato Curry (No... 3.1/5 (15 Votes)
- Karen's Black Bean Salad 0/5 (0 Votes)
- Wild mushroom, white bean and... 0/5 (0 Votes)
- Pepe's Coconut Bread (featured in... 3.7/5 (7 Votes)
Review this recipe