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African Curried Coconut Soup with Chickpeas Recipe
African Curried Coconut Soup with Chickpeas Recipe-February 2024
Feb 12, 2026 3:34 AM
African Curried Coconut Soup with Chickpeas

  Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.

  

Ingredients

Makes 4 servings

  2 tablespoons canola oil

  1 medium onion (about 6 ounces), chopped

  1 medium red bell pepper (about 6 ounces), chopped

  1 jalapeño chili, seeded and finely chopped

  2 large cloves garlic, finely chopped

  2 cups low-sodium vegetable broth

  1 (15-ounce) can chickpeas, rinsed and drained

  1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)

  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

  2 tablespoons chopped fresh cilantro or parsley

  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.

  

Nutrition Per Serving

Per Serving: Calories 401; Protein 17g; Total Fat 20g; Sat. Fat 10g; Cholesterol 0mg; Carbohydrate 43g; Dietary Fiber 7g; Sodium 576g

  #### Nutritional analysis provided by _The Tropical Vegan Kitchen_ by Donna Klein

  Cook's Tip:

  To peel fresh tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds. Drain and rinse under cold-running water. Peel off the skins.

  Reprinted from The Tropical Vegan Kitchen by Donna Klein by arrangement with HP Books, a member of Penguin Group (USA) Inc. © 2009

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