Nutritional Wisdom with Carly Pollack

African Curried Coconut and Chickpea Soup

Submitted by Meg Griffith Washburn
African Curried Coconut and Chickpea Soup African Curried Coconut and Chickpea Soup

1-2 tbsp ghee
1 medium onion, chopped
1 medium red bell pepper, chopped
1 small jalapeno, seeds removed and chopped
2 cloves garlic, minced
2 cups vegetable broth
1 can chickpeas, drained and rinsed
1 cup tomato, chopped
1 tsp curry powder
1/2 tsp sea salt
black pepper, to taste
1 can coconut milk
3/4 cup cooked brown rice
2 tbsp cilantro, chopped
3 cups spinach or kale

In a medium stockpot, heat the ghee 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.

2 Servings