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January 20, 2012
by Erin B

I made this very yummy soup for supper tonight night.  I googled for a recipe based on chickpeas, soup and curry.  This is the one that looked worth a try.

I made some adjustments to use up stuff out of the pantry.  The big one was the can of chili peppers instead of one bell pepper and one jalapeno.     I also served it over rice with a side of steamed shrimp so that those who like shrimp could add some for a little extra protein.  I was very happy with how it turned out.  It tastes like something I would order in a restaurant.  Something I would order twice.  The rice and the chickpeas make a complete protien.  Extra cilantro is nice too.

It also used up five items out of my pantry: tomatoes, coconut milk, chick peas, chilies and chicken broth.

African Curried Coconut Soup with Chickpeas
2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 can chili pepper, old el paso or similar
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 can chopped tomatoes
1 teaspoon red curry powder
½ teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
1 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro or parsley
In a medium stockpot, heat the oil over medium heat. Add the onion, chili and garlic; cook, stirring, until softened, about 5 minutes. 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 an hour.  Remove half to blender and pulse to chop chick peas.   Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

One Comment leave one →
  1. mary Lissel permalink
    February 13, 2012 8:31 pm

    I’m definately trying this on Friday when John gets home. He loves chickpeas….I thought I married a steak and potatoe man.


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