African Curried Coconut Soup with Chickpeas

Ingredients for African Curried Coconut Soup with Chickpeas

• 2 tablespoons canola oil

• 1 medium onion (about 170g ), chopped

• 1 medium red pepper (about 170g ), chopped

• 1 jalapeño chilli, seeded and finely chopped

• 2 large cloves garlic, finely chopped

• 475ml low-sodium vegetable broth

• 1 (425g) can chickpeas, rinsed and drained

• 240ml chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)

• 1 teaspoon mild curry powder

• 1/2 teaspoons salt, or to taste

• Freshly ground black pepper, to taste

• 1 (400g) can light coconut milk

• 180ml cooked white or brown rice

• 2 tablespoons chopped fresh coriander or parsley

How to make African Curried Coconut Soup with Chickpeas

In a medium stockpot, heat the oil over medium heat. Add the onion, pepper, and chilli; 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.