Recipe Below:

      African Curried Coconut Soup with Chickpeas

      Yield: Makes 4 servings

      2 tablespoons oil

      1 medium onion (about 6 ounces), chopped

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

      1 chipotle chili, seeded and finely chopped

      1 medium yellow crooked neck squash chopped

      2 large cloves garlic, finely chopped

      2-4 cups low-sodium vegetable broth

      2 (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

      2 (14-ounce) can coconut milk

      3/4 cup cooked white or brown rice

      2 tablespoons chopped fresh Thai basil


      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, basil, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.

      Serve over rice and garnish with Thai basil. Serve warm.