Coconut Chickpea SoupSubmitted by: KDKOSMO
IntroductionFrom Clean Eating Magazine Fall 2012 issue From Clean Eating Magazine Fall 2012 issue
Chickpeas (garbanzo beans), 3 cup (remove)
Kale, 2 cup, chopped (remove)
Vegetable Broth, 2 cup (remove)
Garlic, 2 cloves (remove)
*365 Organic Coconut Milk Lite, 1.5 cup (remove)
*curry powder, 1 tbsp (remove)
Honey, .3333 tbsp (remove)
*Cain's ground cumin, 1 tsp (remove)
Salt, .5 tsp (remove)
If desired, serve with pita bread (not included in recipe nutritional information).
Serving Size: Divide evenly into 4 bowls
Number of Servings: 4
Recipe submitted by SparkPeople user KDKOSMO.