African Curried Coconut Soup With Chickpeas
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
55
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 tbsps
Canola Oil2 large
Garlic (cloves, finely chopped)2 cups
Vegetable Broth (low-sodium)1 tsp
Mild Curry Powder1 tsp
Salt (to taste)2 tbsps
Cilantro (chopped fresh)Directions:
1
In a medium stockpot, heat the oil over medium heat
2
Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes
3
Add the garlic and cook, stirring constantly, 1 minute
4
Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat
5
Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes
6
Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes
7
Serve warm
8
In a medium stockpot, heat the oil over medium heat
9
Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes
10
Add the garlic and cook, stirring constantly, 1 minute
11
Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat
12
Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes
13
Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes
14
Serve warm