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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