African Curried Coconut and Chickpea Soup

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