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.