Recipes that are all gluten & dairy free

African Curried Coconut and Chickpea Soup

2D8B3559

Recipe by Submitted by Meg Griffith Washburn

Ingredients
  • 1-2 tbsp ghee (coconut oil for vegan)
  • 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
  • 1 cup cooked brown rice
  • 2 tbsp cilantro, chopped
  • 3 cups spinach or kale
Directions
  • In a medium stockpot, heat the ghee over medium heat.
  • Add the onion, bell pepper, and jalepeno; 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.

Serving Size
4

Posted To: Entree, Vegetarian

 

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