African Curried Coconut Soup with Chickpeas

Ingredients

• 4 servings pepper black freshly ground to taste
• 6 ounces onion chopped
• 0.8 cup brown rice white cooked
• 1  jalapeno seeded finely chopped
• 1 cup canned tomatoes fresh canned peeled seeded chopped (see Cook's Tip)
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon curry powder 
• 1  pepper flakes seeded finely chopped
• 0.5 teaspoon salt to taste
• 15 ounce garbanzo beans rinsed drained canned
• 2 cups vegetable broth low-sodium
• 2 large cloves garlic finely chopped
• 6 ounces bell pepper red chopped
• 2 tablespoons canola oil 
• 14 ounce lite coconut milk light canned

Equipment

• pot

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. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.
5. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes.
6. Serve warm.
7. 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.
8. Drain and rinse under cold-running water. Peel off the skins.
9. Per Serving: Calories 401; Protein 17g; Total Fat 20g; Sat. Fat 10g; Cholesterol 0mg; Carbohydrate 43g; Dietary Fiber 7g; Sodium 576g
10. The Tropical Vegan Kitchen by Donna Klein
11. Reprinted from The Tropical Vegan Kitchen by Donna Klein by arrangement with HP Books, a member of Penguin Group (USA) Inc. © 2009