African Curried Coconut Soup with Chickpeas

• Vegan
• Gluten free

• Produce

  • 1 (15-ounce can Chickpeas
  • 2 tbsp Cilantro or parsley, fresh
  • 2 large cloves Garlic
  • 1 Jalapeno chili
  • 1 Onion (about 6 ounces, medium
  • 1 Red bell pepper (about 6 ounces, medium
  • 1 cup Tomatoes

• Canned Goods

  • 1 (14-ounce can Coconut milk, light
  • 2 cups Vegetable broth, low-sodium

• Pasta & Grains

  • 3/4 cup White or brown rice, cooked

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Curry powder, mild
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Canola oil

Found on epicurious.com

Description

Ingredients

• 2 tablespoons canola oil
• 1 medium onion (about 6 ounces), chopped
• 1 medium red bell pepper (about 6 ounces), chopped
• 1 jalapeño chili, 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 chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
• 1 teaspoon mild curry powder
• 1/2 teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• 1 (14-ounce) can light coconut milk
• 3/4 cup cooked white or brown rice
• 2 tablespoons chopped fresh cilantro or parsley

Directions

• Preparation 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. Cook's Tip:To peel fresh tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds. Drain and rinse under cold-running water. Peel off the skins.Per Serving: Calories 401; Protein 17g; Total Fat 20g; Sat. Fat 10g; Cholesterol 0mg; Carbohydrate 43g; Dietary Fiber 7g; Sodium 576g Nutritional analysis provided by The Tropical Vegan Kitchen by Donna Klein Reprinted from The Tropical Vegan Kitchen by Donna Klein by arrangement with HP Books, a member of Penguin Group (USA) Inc. © 2009