Sunday, October 7, 2012

African Curried Coconut Soup with Chickpeas

We had this last night and it was wonderful -- a great meal on a cold, fall evening.

2 Tbs. oil
1 onion, chopped
1 red pepper, chopped
1 jalapeño, seeded and chopped
4 large garlic cloves, crushed
32 oz low-sodium vegetable or chicken broth
2 cans chickpeas (15 oz), rinsed and drained
1 cup chopped tomatoes (if canned, drain)
1 1/2 tsp. curry powder
1/2 tsp salt
Freshly ground black pepper
1 can light coconut milk (14 oz)
1 cup brown rice
2 Tbs chopped fresh cilantro or parsley

  1. In large stock pot, heal oil. Add the onion, red pepper and jalapeño; cook, stirring periodically until softened, about 5 minutes. 
  2. Add the garlic and cook, stirring constantly, 1 minute. 
  3. Add the broth, chickpeas, tomatoes, curry powder, salt, black pepper and rice, bring to a boil over high heat.
  4. Reduce heat to low, cover and cook 30 minutes until rice is done.
  5. Add the remaining ingredients and cook, stirring occasionally until heated through, about 5 minutes.

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