African Coconut Soup with Chickpeas and Curry
Soups • African
Description
To make the soup lighter, do not add rice.
Ingredients
- Vegetable Oil 2 spoons
- Onion 1 head
- Habanero Pepper 1 piece
- Orange Bell Peppers 1 piece
- Garlic 2 cloves
- Chicken Broth 2 glasses
- Chickpea 15 oz
- Curry 1 tablespoon
- Crushed Tomatoes in Their Own Juice 5 oz
- Salt ½ spoons
- Ground Black Pepper to taste
- Rice ½ glasses
- Coconut Milk 15 fl oz
- Chopped Sage Leaves 2 spoons
Step-by-Step Guide
Step 1
In boiling water, cook the rice until tender. Drain and cool.
Step 2
In a small saucepan, heat oil over medium heat. Add finely chopped onion, red bell pepper, and chili. Sauté until softened, stirring occasionally, for about 5 minutes.
Step 3
Add the minced garlic and cook for another minute, stirring constantly.
Step 4
Add the broth, chickpeas, finely chopped tomatoes, curry, salt, and black pepper. Bring to a boil over high heat, then reduce the heat and simmer uncovered for 10 minutes.
Step 5
Then add the remaining ingredients and cook, stirring, for about 5 minutes. Serve warm.
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