I don’t know about you, but I love soup any time of year–even summer. This spicy blend of flavors, colors and textures is easy to throw together. It gets its creamy consistency from simply blending some of the chickpeas and broth.
For a more filling meal, you can make some rice and line the bottom of your bowl with it. And the rice contrasts nicely with the heat from the jalapeño and spices.
CURRIED CHICKPEA COCONUT SOUP WITH PEPPERS
olive oil to coat the bottom of a stock pot
1 medium sweet onion, diced
1 bell pepper (orange, red or yellow), diced
1 jalapeño, finely diced
2 cloves garlic, pressed
2 cups chicken stock
2 cans chickpeas, rinsed and drained
1 can fire-roasted tomatoes
1 tablespoon curry powder: I used a combination of my curry powders–1 teaspoon garam masala, 1 teaspoon hot curry powder, 1 teaspoon vindaloo
1/2 teaspoon salt
freshly ground black pepper to taste
Heat olive oil in large stockpot over medium heat. Add onions. Saute about 8-10 minutes, till they become translucent. Add bell pepper, jalapeño, garlic and spices. Saute another minute. Add chickpeas, tomatoes, stock, coconut milk and salt.
Serve over rice or on its own in a bowl. You can garnish with fresh parsley or cilantro if you like. And I hope you like! 🙂 Wishing you hot fun in the summertime, either way. Happy 4th of July weekend, amici!