... with Chickpeas.
Wow. Longest recipe name ever.
A beautiful creamy orange color and highlighted with bright pieces of red bell pepper, this African Curried Coconut Soup with Chickpeas is as yummy as it is pretty. It's filled with veggies and warm, spicy flavors like curry and cayenne.
A few changes I made to the recipe:
Try it if you have some time to kill this Memorial Day weekend.
Coming up soon: I'll be sharing recipes for Cheddar Dill Scones and Salted Caramel Chocolate Cake. Start dieting now. (Looks like those Green Monsters I was making earlier this week have been overtaken by my obsession with baking up fatty treats, eh?)
African Curried Coconut Soup with Chickpeas
Courtesy of Epicurious.com
2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped (* Add broccoli florets, too, if desired)
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth (* I used chicken broth)
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned (* Or you can use a can of petite diced tomatoes)
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 (* Omit if you want to make a lighter soup)
2 tablespoons chopped fresh cilantro or parsley
(* Add a dash of cayenne pepper and a squeeze of Sriracha sauce for more heat)
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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