African Curried Coconut Soup with Chickpeas

Contributed By: annacordelia
Donna Klein The Tropical Vegan Kitchen

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.

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Total Preparation Time: Less than 15 minutes
Ingredients: Bean & Legume
Actual Cooking Time: 45 minutes
Number of Servings: 4
Special Features: Vegetarian
Meal Type: Soups & Stews

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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
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

Preparation

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.