African Coconut Soup with Chickpeas and Curry
⏳ Time
1 hour
🥕 Ingredients
14
🍽️ Servings
4
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 - 7.1 oz
- Salt - ½ spoons
- Ground Black Pepper - to taste
- Rice - ½ glasses
- Coconut Milk - 13 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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