Need a quick soup fix? Curried Coconut and Chickpea soup can be made in twenty minutes, using mostly ingredients from your pantry. The flavours are fresh, the texture is comforting, and it’s a good source of vegetarian protein. Serve alone, topped with a scoop of brown rice, or as part of a Thai-inspired vegetarian meal.
Curried Coconut and Chickpea Soup (Serves four.)
- 1 tbsp olive oil
- 1 red onion, diced
- 1 jalapeno pepper, seeded and minced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 3 tsp Thai-style curry paste (I used A Taste of Thai’s red curry paste), or to taste
- 1 can chickpeas, drained
- 1 can diced tomatoes, drained
- 2 cups vegetable stock
- 1 can light coconut milk
- 2 tbsp lime juice
Heat the olive oil. Add the red onion and saute until soft.
Add jalapeno and bell pepper, saute until soft.
Add garlic and curry paste, saute five minutes.
Add chickpeas and tomatoes, saute five minutes.
Add vegetable stock, bring to a boil, cover and simmer for thirty minutes.
Stir in coconut milk and lime juice. Reheat if needed.
Enjoy as is, or partially puree with an immersion blender (as shown).
Nutritional Estimate: Click here. (Yup, that will be my Spark Recipes profile!)