This full-flavored soup features a blend of aromatic spices. The recipe is inspired by North African stews made with curried coconut and chickpeas. First cultivated by the Egyptians, the use of chickpeas is widespread in African cuisine. This recipe is popular in the Pacific Coast region of the United States, which embraces a variety of vegan and vegetarian options.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp coconut oil
- 1 medium onion, chopped
- 4 medium carrots, chopped
- 4 cups cubed potato
- 2 cloves garlic
- 1 Tbsp curry powder
- 3 cups vegetable stock or water
- 2 cups cooked chickpeas
- 1 can (13.5 oz) coconut milk
- 1–2 tsp salt
- 1 tsp pepper
- 1 tsp sugar
Directions
- In large soup pan, heat coconut oil over medium heat.
- Add onion and cook until just beginning to turn brown.
- Add carrots, potato, garlic, and curry powder, cooking a few minutes and stirring regularly.
- Add stock or water and simmer for 10 minutes, until potatoes and carrots are tender.
- If desired, remove half the soup to a blender and pulse until pureed, then return to the pan.
- Add chickpeas, coconut milk, and sugar, and season to taste with salt and pepper.
- Continue to simmer over medium-low heat until warmed through.
- Serve hot.
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