African Curried Coconut Soup with Chickpeas
A hearty and flavorful soup combining chickpeas, coconut milk, and curry spices with fresh vegetables. This warming African-inspired dish offers a perfect balance of protein and vegetables in a rich coconut broth.
4 servings
25 min
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Ingredients
- •2 tablespoons canola oil
- •1 medium onion
- •1 medium red bell pepper
- •1 whole jalapeño chili
- •2 cloves garlic
- •2 cups low-sodium vegetable broth
- •1 can chickpeas
- •1 cup chopped tomatoes
- •½ teaspoon salt
- •to taste black pepper
- •1 can light coconut milk
- •¾ cup cooked rice
- •2 tablespoons fresh cilantro or parsley
Cooking Instructions
- 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.
25 min
