Ingredients for African Coconut Curried Chickpea Soup
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 2 jalapeno peppers, minced
- 4 cloves garlic, minced
- 1 (32 ounce) container low-sodium vegetable broth
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (13.5 ounce) can light coconut milk
- Brown Rice (not specified in recipe)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons coconut oil
- 2 tablespoons fresh ginger, grated
- 1 lime, juiced
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How to Make African Coconut Curried Chickpea Soup
- Heat coconut oil in a large stockpot or Dutch oven over medium heat.
- Add the chopped onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
- Add the minced chili peppers and cook for 1 minute more.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the vegetable broth, add the chickpeas, diced tomatoes (undrained), curry powder, salt, and black pepper.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, add the grated ginger, and simmer gently, uncovered, for 10 minutes, stirring occasionally.
- Stir in the coconut milk and lime juice. Simmer for another 5 minutes to heat through.
- Taste and adjust seasonings as needed.
- Garnish with fresh cilantro before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
16g
Fat
6g
Carbs
19g
