African Curried Coconut Soup with Chickpeas
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
Black-eyed Peas Can Replace The Chickpeas, If Desired. For A Lighter Soup, The Rice Can Be Omitted.
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