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
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


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