I recently tried this recipe yesterday. My mom asked me to prepare a wintery soup for her book club and this is what I tackled. I wanted to find a recipe with some spicy kick but also some substance and texture. It was delicious and really fresh. The directions have you cook the ingredients just enough that there is still a lot of the fresh raw flavors within the creamy broth. I hope you enjoy it, too!
Check it out on Epicurious here
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.
I went ahead and did all of my chopping, washing, and organizing first. I also pre-cooked brown rice for added flavor and nutrients. I sourced all organic ingredients for optimum healthiness. I also put just a few jalapeno seeds within the soup for a bit of extra heat. This is the original recipe, but I doubled it for a large crowd of 20 and there were leftovers. Be sure to have a very large stock pot.
- 2 tablespoons canola 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 tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
- 1 teaspoon mild curry powder
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1 (14-ounce) can light coconut milk
- 3/4 cup cooked white or brown rice
- 2 tablespoons chopped fresh cilantro or parsle