AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS
Epicurious March 2009
By Donna Klein The Tropical Vegan Kitchen
4 fork user rating
Makes 4 servings
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
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
In a medium stockpot, 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, curry powder, 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.
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.
Per Serving: Calories 401; Protein 17g; Total Fat 20g; Sat. Fat 10g; Cholesterol 0mg; Carbohydrate 43g; Dietary Fiber 7g; Sodium 576g
Nutritional analysis provided by The Tropical Vegan Kitchen by Donna Klein
Reprinted from The Tropical Vegan Kitchen by Donna Klein by arrangement with HP Books, a member of Penguin Group (USA) Inc. © 2009
Posted by: pgeistfeld@yahoo.com
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