~African Curried Coconut Soup with Chickpeas

Dear Fans of Hounds Who Cook, 

 

We live in the Tropics now, of Central America, where we have all of the coconuts we want. Our Girl is a temporary vegan. (We dogs are not. We would eat as much chicken and Rabbit as could be had.) So we are always in search of luscious recipes for her good health. This is luscious:

 

African Curried Coconut Soup with Chickpeas

2 tablespoons extra virgin olive oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
5 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained (or blackeyed peas, etc.)
1 cup chopped tomatoes, seeded and peeled, fresh or canned

2 cups chopped vegetables (zucchini, carrot, spinach...what-have-you)
1 Tablespoon curry powder

1 teaspoon coriander

1 teaspoon cumin

1 teaspoon turmeric
1/2 teaspoon salt, or to taste
14-ounces light coconut milk
3/4 cup cooked white or brown rice or quinoa
1/4 cup chopped fresh cilantro or parsley

fresh lime


Optional:
2 Tablespoons tahini (ground sesame seed)
2 Tablespoons peanut butter

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 20 minutes. Add the remaining ingredients and bring to simmer, stirring occasionally,  5-10 minutes. Serve warm with lime wedges (or squeeze lime over each bowl)

Option: For thicker stew to serve over rice, rather than including the rice in the pot, puree two cups of soup and return to the pot to thicken the soup.

Notes from Elias: This soup is so good that we pup momentarily considered becoming herbivores. We didn't, but the soup is that good.