African Curried Coconut Soup With Chickpeas Recipes

AFRICAN COCONUT CURRIED CHICKPEA SOUP

African Coconut Curried Chickpea Soup image

I broke my ankle and had to stay off my feet for three long months. This is one of the recipes my son made to stock my freezer. It's a wonderful, fragrant vegetarian soup. You can add some shredded chicken or pork to it if you want to add meat.

Provided by Linda N

Categories Beans

Time 1h

Yield 4 Cups, 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeno, 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 tomatoes, chopped
1 teaspoon curry powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (14 ounce) can light coconut milk
3/4 cup brown rice, Cooked
2 tablespoons cilantro, Chopped

Steps:

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.

AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS

African Curried Coconut Soup with Chickpeas image

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.

Provided by Donna Klein

Categories Soup/Stew Tomato Vegetable Appetizer Vegetarian High Fiber Dinner Spice Curry Legume Chickpea Healthy Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño 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

Steps:

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.

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