Recipe
African Curried Coconut Soup with Chickpeas
Time: 30 minutes (plus optional time for flavors to meld)
Yield: 4 servings (but this one is easily doubled or tripled)
| 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 (can omit; see note) 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 1 teaspoon mild curry powder ½ teaspoon salt, or to taste Freshly ground black pepper, to taste 1 14-ounce can light coconut milk 1-1½ cup cooked brown rice 2 tablespoons chopped fresh cilantro |
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.
Notes
If you have the time, let sit for 3-4 hours, allowing the flavors to develop and blend. This soup is phenomenal when made a day ahead—or as a leftover (which is why I almost always double it).
Black-eyed peas can replace the chickpeas, if desired.
For a lighter soup, the rice can be omitted. But why would you do that? Original recipe called for ¾ cup rice, which I found far too little.
If you omit the chili to appeal to those who dislike heat, be sure to have another option on hand for others. I like Sriracha, as its fiery heat blends terrifically with the sweetness of the coconut.
Adapted from The Tropical Vegan Kitchen by Donna Klein, 2009