AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
Provided by Donna Klein
Categories Soup/Stew Tomato Vegetable Appetizer Vegetarian High Fiber Dinner Spice Curry Legume Chickpea Healthy Vegan Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
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Jamie Lehr
[email protected]I'm not a fan of chickpeas, but I loved this soup! The curry and coconut milk flavors were perfect together, and the chickpeas added a nice texture.
Abdul Mokarram Shekh
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and the curry and coconut milk flavors are sure to please everyone.
Onyx Cresnhsaw
[email protected]This soup is a great way to use up leftover chickpeas. It's also a good source of protein and fiber.
basheer abdul khader
[email protected]I followed the recipe exactly, but my soup turned out too watery. I'm not sure what I did wrong.
eva shevcenko
[email protected]This soup was just okay. The flavors were a bit bland for my taste, and the coconut milk made it too creamy. I probably won't make it again.
Bonolo Bonolo
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. The flavors were complex and delicious, and the coconut milk made it creamy and rich. I would definitely make it again, but I would use less curry next time.
John Young
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. The curry and coconut milk flavors are a great combination, and the chickpeas add a nice boost of protein.
Namirembe Parsy
[email protected]This soup was delicious! The curry and coconut milk flavors were perfect together, and the chickpeas added a nice touch of heartiness. I will definitely be making this again.
Devan Higginbotham
[email protected]I made this soup for my family and they loved it! The soup was creamy and flavorful, and the chickpeas added a nice texture. I will definitely be making this again.
Timothy Hawkins
[email protected]This is a great recipe for a quick and easy weeknight meal. The soup is flavorful and satisfying, and the chickpeas add a nice boost of protein.
Rachel Castle
[email protected]This soup was easy to make and packed with flavor. I loved the combination of curry and coconut milk. I will definitely be making this again.
Aleem Sattar
[email protected]I'm not a big fan of curry, but this soup was amazing! The coconut milk mellowed out the curry flavor, and the chickpeas added a nice texture. I'll definitely be making this again.
Mohammad afsar Afsar
[email protected]This soup was a hit at my dinner party! The flavors were complex and delicious, and the coconut milk made it creamy and rich. I will definitely be making this again.