Coconut Chickpea Soup
"I quadruple the recipe because it goes so quickly!"
Serves 2-3/main; 3/4 starter | Prep Time 5 minutes | Cook Time 20 minutesWhy I Love This Recipe
My toddler ate this! Also good hot or cold.
Submitted by: "Stefanie Morales"
Ingredients You'll Need
3 Tbsp vegetable oil
1 large onion, chopped
1 1/4 tsp curry powder
1/2 tsp ground coriander
3 Tbsp chopped lemongrass or peel of 1 lemon
1 15.5 oz can chickpeas
2 tsp salt
1 cup coconut milk
1 c chicken (or veggie) broth
2 tsp fresh lemon juice
Directions
Heat oil over medium-high flame. Add onions, curry powder, coriander and lemon grass. Saute until the onions are soft and the herbs and spices fragrant, 5-7 minutes
Add chickpeas and salt (and lemon peel, if using), cook for another 5 minutes
Add coconut milk and broth. Allow liquid to just barely come to a boil before lowering the heat to medium. Cover and cook another 10 minutes
Take off heat and blend until smooth (I use a stick blender). Strain to remove lemongrass fibers.
Stir in fresh lemon juice and top with fried shallot or croutons or whatever you like!
