Meals Matter

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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.

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.

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