African Coconut Curried Chickpea Soup Recipe

Ingredients for African Coconut Curried Chickpea Soup

• Olive Oil
• 1 medium onion, chopped
• Red Bell Pepper
• Jalapeno
• 3 cloves garlic, minced
• Low Sodium Vegetable Broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 tablespoons curry powder (adjust to taste)
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• Light Coconut Milk
• Brown Rice
• 1/4 cup chopped fresh cilantro, for garnish

How to Make African Coconut Curried Chickpea Soup

1. Heat coconut oil in a large stockpot or Dutch oven over medium heat.
2. Add the chopped onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the minced chili peppers and cook for 1 minute more.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the vegetable broth, add the chickpeas, diced tomatoes (undrained), curry powder, salt, and black pepper.
6. Bring the mixture to a boil over high heat.
7. Reduce heat to low, add the grated ginger, and simmer gently, uncovered, for 10 minutes, stirring occasionally.
8. Stir in the coconut milk and lime juice. Simmer for another 5 minutes to heat through.
9. Taste and adjust seasonings as needed.
10. Garnish with fresh cilantro before serving warm. Enjoy!