African Curried Coconut Soup with Chickpeas by Epicurious
Craving for something delicious soup or a curry soup? This African recipe, African Curried Coconut Soup with Chickpeas might satisfy your craving. This African curried coconut soup with chickpeas is rich in warm spicy flavors and in health! Let's try it out.
Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted.
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
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
Freshly ground black pepper, to taste
¾ cup cooked white or brown rice
2 tbsp chopped fresh cilantro or parsley
CategoryLunch, Breakfast, Dinner, Soup, StewsCuisineWest African Recipes, East African Recipes, North African Recipes, Southern African RecipesCooking MethodSoup, Stews
Ingredients
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
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
Freshly ground black pepper, to taste
¾ cup cooked white or brown rice
2 tbsp chopped fresh cilantro or parsley
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