African Curried Coconut Soup with Chickpeas

I was so excited to receive a recipe from Julie August and I thought it would be perfect for Meatless Monday.  I actually made this last week and took it to lunch three days in a row.  It's a very filling soup and the coconut/curry combo is delicious!  Thanks Julie!!

African Curried Coconut Soup with Chickpeas

Adapted:   Epicurious  | March 2009

by Donna Klein

The Tropical Vegan Kitchen

yield: Makes 4 servings

Black-eyed peas can replace the chickpeas, if desired. For a lighter soup, the rice can be omitted. **I used 1/4 cup Red Quinoa instead of rice.

            2            tablespoons canola oil

            1            medium onion (about 6 ounces), chopped (I used leeks)

            1            medium red bell pepper (about 6 ounces), chopped

            2            celery stalks, diced

            2            carrots, diced

            1             jalapeño chili, seeded and finely chopped –or red pepper

                          flakes    

            1            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

            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 (Julie used brown rice and

                          cooked it in veg stock – I used red quinoa

            2            tablespoons chopped fresh cilantro or parsley

                          chopped spinach – as much as you like

Prep:

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 and red quinoa – if using instead of brown rice, 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. **Add cooked brown rice if using.  Serve warm.