African Curried Coconut Chickpea Soup

21 Oct

I’m not sure this could be called authentic African food, but it’s pretty damn delicious.

I had a chicken carcass, and so made stock – it was meaty, as there was plenty left clinging to the bones. This was the perfect use for it – and it cook about ten minutes to prepare. Next time I’ll add a handful of torn spinach, I think.

It winds up like a soupy curry, ladled over a scoop of rice in a shallow bowl. It’s even better the next day, and freezes well. This will likely make it into my regular rotation – sometimes with a chopped apple, maybe, to make it more like mulligatawny. It would do well with any number of veggies, I think.

African Curried Coconut Chickpea Soup

adapted (but not by much) from epicurious

canola oil, for cooking

1 onion, chopped

1 red bell pepper, chopped

1 jalapeño pepper, seeded and finely chopped

2 large cloves garlic, finely chopped

1/2-1 tsp. curry paste or powder

2 cups low-sodium chicken or vegetable broth

1 19 oz (540 mL) can chickpeas, rinsed and drained

1 cup chopped tomatoes, seeded and peeled, fresh or canned

1/2 tsp salt, or to taste

freshly ground black pepper, or to taste

1 14 oz (398 mL) can light coconut milk

1 cup cooked white or brown rice

In a medium pot, heat a drizzle of oil over medium high heat and saute the onion, pepper and jalapeño; cook, stirring, until softened, about 5 minutes. Add the garlic and curry paste and cook for another minute. Add the stock, chickpeas, tomatoes, salt and pepper; bring to a boil then reduce the heat and simmer, uncovered, for about 20 minutes.

Stir in the coconut milk, stir until heated through and serve hot, ladled over a scoop of rice in a shallow bowl. Serves 4-6.

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