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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 224.9
  • Total Fat: 9.2 g
  • Cholesterol: 2.3 mg
  • Sodium: 1,066.4 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 5.5 g
  • Protein: 9.1 g

View full nutritional breakdown of Tomato-Cocount Soup with Spiced Chickpeas calories by ingredient
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Tomato-Cocount Soup with Spiced Chickpeas

Submitted by: CSHROADS01


Number of Servings: 6

Ingredients

    Soup:

    1 Cup Onions, chopped
    1 1/2 Tsp Ginger Root, minced
    1 1/2 Tsp Garlic, minced
    1 - 28 oz Can Diced Tomatoes, No Salt Added
    1 - 26 oz Carton Low Sodium chicken broth
    1 - 13.5 oz. Can Lite Coconut Milk

    Spiced Chickpeas:

    2 Tbsp Flour
    1 Tsp Curry powder
    1 Tsp Salt
    2 Tbsp Canola Oil
    1 - 15 oz Can Chickpeas, rinsed and thoroughly drained

    Garnish:

    4 oz. Yogurt, plain, low fat

Directions

Phase I:
1. Heat 5-Quart soup pot over medium-high heat and spray with non-stick spray
2. Add onion and saute 4-5 minutes until translucent.
3. Stir in ginger and garlic, cook 2 more minutes
4. Add tomatoes and stock, bring to boil
5. Reduce heat to medium-low, cover, and simmer 25 minutes.


Phase II:
1. While soup simmering, place flour, curry, cals in ziploc bag.
2. Seal bag and shake to blend
3. Add chickpeas to bag and toss until coated
4. Heat oild in large non-stick skillet over medium-high heat
5. Pour chickpea mixture in sieve and shake off excess coating
6. Add to skillet and saute 6-8 minutes, tossing the chickpeas frequently until they are golden brown and crusty
7. Drain on paper towels.


Phase III:
1. Puree soup
2. Stir in coconut milk and heat through
3. Ladle into bowls
4. Spoon chickpeas over each serving and garnish with a dallop of yogurt.

Number of Servings: 6

Recipe submitted by SparkPeople user CSHROADS01.






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