Wednesday, January 25, 2012

African Curried Coconut Soup with Chickpeas

Kinda crazy that my new blog is called "Chickpeas & Hulahoops", and today's recipe includes chickpeas!  OK, I guess it's not THAT crazy.  
Unfortunately it doesn't contain any hulahoops though. 

Anyway, my friend Megalops (that's her derby name kids, don't worry) made this recipe for a potluck a few weeks ago.  It was SO GOOD I begged her to send me the recipe.  Although this picture hardly does it justice (hey, I had to take it at work 'cause I forgot to take one right after I made it), it still was scrumptious!! 

African Curried Coconut Soup with Chickpeas
yield: Makes 4 servings

Adapted from the Epicurious recipe
    2 tablespoons coconut oil (or canola)
    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
    3 cups low-sodium vegetable broth (original recipe only called for 2, but I would've liked it with a bit more liquid)
    1 (15-ounce) can chickpeas, rinsed and drained (or black-eyed peas if you'd prefer.  I actually think I could have done with a bit less chickpeas - it was a bit overwhelming using almost 2 cups worth.  So maybe only use a 1/2 a can first and see how it looks - you can always add more later!)
    1 cup diced tomatoes, canned (you can just use 1 15oz can of this - I wish I had!)
    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 (optional - add it for a more hearty meal, or omit it for a lighter one)
    2 tablespoons chopped fresh cilantro or parsley

    2 tablespoons agave nectar or honey (optional - I like my curry a bit sweet!)
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.

And there you have it!  John and I ate the leftovers for 2-days - it's great the next day!  It's also a perfect hearty soul-warming soup on a very cold winter's day.  



Anonymous said...

I will have to try this out! Thanks. :)

Beth B said...

Heck yeah! It's crazy yummy. I'm all about the coconut-curry-anything right now! :)