Chickpea Chowder
A gluten free, dairy free chowder that draws its creaminess from peanut butter and coconut milk. Makes a nice lunch or a quick and easy meal for those busy weeknights. Cooking time does not include time for cooking brown rice
INGREDIENTS
Nutrition- 1⁄2tablespoon oil
- 2jalapenos, minced
- 1⁄2
- 2
- 2cups chicken broth
- 3tablespoons smooth peanut butter
- 2tablespoons dried onion, minced
- 1teaspoon soy sauce
- 1
- 1 1⁄2cups cooked brown rice
- 1cup coconut milk
- 1⁄2tablespoon dried cilantro
- 1⁄8teaspoon cayenne pepper
- 1⁄2
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DIRECTIONS
- Heat oil in a large saucepan over medium heat.
- Add jalapenos, red bell pepper and garlic. Saute five minutes or until peppers are soft.
- Add chicken broth and bring to a boil.
- Whisk in peanut butter and stir continuously until peanut butter is melted.
- Add minced onion, soy sauce, beans, rice, coconut milk and cayenne. Simmer for about ten minutes.
- Add cilantro and lime juice and heat through.
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