African Curried Coconut Soup with Chickpeas

Ingredients

  • 2 tablespoons canola oil
  • ½ teaspoon salt
  • 1 jalapeño chili
  • Freshly ground black pepper
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 cups low-sodium vegetable broth
  • ¾ cup cooked white or brown rice
  • + 7 more ingredients
    • 1 medium onion
    • 1 cup chopped tomatoes
    • 2 tablespoons fresh cilantro or parsley
    • 2 large cloves garlic
    • 1 teaspoon mild curry powder
    • 1 (14-ounce) can light coconut milk
    • 1 medium red bell pepper

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 ...

View full recipe at Epicurious

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