Name: African Curried Coconut Soup with Chickpeas
Yield: Makes 4 servings
Ingredients: 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

This image may contain Food Dish Meal Bowl Stew and Soup Bowl

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

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.

Recipe notes

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