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.