African Curried Coconut Soup with Chickpeas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 307.6
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 617.1 mg
  • Total Carbs: 42.3 g
  • Dietary Fiber: 7.5 g
  • Protein: 8.2 g

View full nutritional breakdown of African Curried Coconut Soup with Chickpeas calories by ingredient
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Introduction

The Tropical Vegan Kitchen
March 2009
by Donna Klein
The Tropical Vegan Kitchen
March 2009
by Donna Klein

Number of Servings: 4

Ingredients

    2 tablespoons canola oil
    1 medium onion (about 6 ounces), chopped
    1 medium red bell pepper (about 6 ounces), chopped
    1 jalapeņo chili, seeded and finely chopped
    2 large cloves garlic, finely chopped
    2 cups low-sodium vegetable broth
    1 (15-ounce) can chickpeas, rinsed and drained
    1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
    1 teaspoon mild curry powder
    1/2 teaspoon salt, or to taste
    Freshly ground black pepper, to taste
    1 (14-ounce) can light coconut milk
    3/4 cup cooked white or brown rice
    2 tablespoons chopped fresh cilantro or parsley

Directions

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Serving Size: 4 servings

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