Recipe Below:African Curried Coconut Soup with ChickpeasYield: Makes 4 servingsIngredients:
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 Instructions:
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.