Curried Coconut and Chickpea Soup (October 2011)
- Number of Servings: 4
Ingredients
Olive Oil, 1 tbsp Onions, raw, 1 medium (2-1/2" dia) Jalapeno Peppers, 1 pepper *Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" *A Taste of Thai - Red Curry Paste, 3 tsp (or curry paste of your choice)Garlic, 3 cloves Chickpeas (garbanzo beans), 520 grams (equal to one 19-oz can, drained) *Fire Roasted canned Diced Tomatoes, 1 can*Knorr's Simply Vegetable Broth (fat free), 2 cup *A Taste of Thai - Lite Coconut Milk - WHOLE can (398 ml), 1 serving Lime Juice, 30 mL
Heat olive oil in a soup pot.
Dice onion, add to pot. Saute until soft.
Chop jalapeno and bell pepper, add to pot. Saute until soft.
Add curry paste and garlic (minced), saute five minutes.
Add drained chickpeas and canned tomatoes. Saute five minutes.
Add stock, bring to a boil, reduce heat and simmer, partially covered, for thirty minutes.
Stir in one can of light coconut milk and two tablespoons of lime juice before serving. Reheat if necessary.
Serve as is, or partially puree with an immersion blender.
Serving Size: Four.
Dice onion, add to pot. Saute until soft.
Chop jalapeno and bell pepper, add to pot. Saute until soft.
Add curry paste and garlic (minced), saute five minutes.
Add drained chickpeas and canned tomatoes. Saute five minutes.
Add stock, bring to a boil, reduce heat and simmer, partially covered, for thirty minutes.
Stir in one can of light coconut milk and two tablespoons of lime juice before serving. Reheat if necessary.
Serve as is, or partially puree with an immersion blender.
Serving Size: Four.
Nutritional Info Amount Per Serving
- Calories: 311.9
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 870.7 mg
- Total Carbs: 45.6 g
- Dietary Fiber: 8.7 g
- Protein: 9.9 g
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