This one'll knock you right off your Birkenstocks. For those of you in mixed marriages, know that my meatasaurus caveman DH can't scoop up this soup fast enough.
FWIW, I was a vegetarian for five years, and daggone near vegan throughout a successful and healthful pregnancy. The beans and wholegrain rice in this soup create a complete protein. I have made minor modifications to the original recipe, which can be found here:
http://www.epicurious.com/recipes/fo...ickpeas-352349
AFRICAN CURRIED COCONUT SOUP WITH CHICKPEAS
Serves 4
Ingredients
2 tablespoons vegetable oil
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
2 cups low-sodium vegetable broth*
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped fresh tomatoes, seeded and peeled, or one 14.5-oz. can diced tomatoes
1 teaspoons mild curry powder, or to taste**
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can coconut milk***
3/4 cup cooked brown rice
2 tablespoons chopped fresh cilantro
Preparation
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 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
Per Serving: Calories 401; Protein 17g; Total Fat 20g; Sat. Fat 10g; Cholesterol 0mg; Carbohydrate 43g; Dietary Fiber 7g; Sodium 576g
Nutritional analysis provided by The Tropical Vegan Kitchen by Donna Klein
Reprinted from The Tropical Vegan Kitchen by Donna Klein by arrangement with HP Books, a member of Penguin Group (USA) Inc. © 2009
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Cyberiot's footnotes:
* If I don't have homemade veggie stock on hand, I use Emeril's brand.
** I prefer Penzey's Maharajah Curry Powder, and use two teaspoons plus a shot of habanero sauce because we like things spicy.
*** I prefer Thai Kitchen brand, because it has more coconut solids than competing brands.
ETA: If you prefer a less rustic soup, break it down a bit with a potato masher or immersion blender.
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