Monday, September 26, 2011

African Curried Coconut Soup with Chickpeas

I literally had to fight someone off for those chickpeas.

African Curried Coconut Soup with Chickpeas
Adapted (slightly) from The Tropical Vegan Kitchen via Epicurious

2 T. Canola Oil
1 medium Yellow Onion, chopped
1 medium Red Bell Pepper, chopped
1 Jalapeno Chili, seeded and finely chopped
2 large cloves Garlic, finely chopped
2 C. Vegetable Broth
1 15-oz. can Chickpeas, rinsed and drained
1 C. chopped Tomatoes
2 t. Curry Powder
1 t. Turmeric
1 t. Cumin
1/3 t. Cinnamon
1/4 t. Ground Cloves
Freshly ground Black Pepper, to taste
1 14-oz. can Coconut Milk
3/4 C. cooked Barley
2 T. fresh Cilantro, chopped

In a medium pot, 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, spices, 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.

This time last year:  Pad Thai

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