African Curried Coconut Soup with Chickpeas

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
  • Description

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

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