African Coconut Curried Chickpea Soup

Submitted by Linda N

"I broke my ankle and had to stay off my feet for three long months. This is one of the recipes my son made to stock my freezer. It's a wonderful, fragrant vegetarian soup. You can add some shredded chicken or pork to it if you want to add meat."

 

• Ready In: 1hr
• Ingredients: 14
• Yields: 4 Cups
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium red bell pepper, chopped
• 1 jalapeno, 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 tomatoes, chopped
• 1 teaspoon curry powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 (14 ounce) can light coconut milk
• 3⁄4 cup brown rice, Cooked
• 2 tablespoons cilantro, Chopped

directions

1. 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.

Reviews

[Cilantro in Canada]

This is an incredible soup. It is just packed full of flavour and so easy to make. I made some very minor changes, but I do not think it affected the overall flavour of the soup. I used an orange pepper and used spicy canned tomatoes, and skipped the jalapeno. I also added a little extra water and let the raw rice cook in the soup. Everyone liked this soup and I plan on making another potful tonight. Thank you so much for posting.