African Curried Coconut Soup with Chickpeas


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

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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