African Curried Coconut Soup with Chickpeas (via)

Pretty quick. Might want to double up the jalapeño and curry powder next time.

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

Instructions

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