Chickpea and Tomato Coconut Curry Soup
sauté pan, pot
- 2 cloves garlic
- ½ onion
- sauté pan
Heat the oil over medium heat in a large soup pot. Add the onion, garlic and teaspoon of salt. Saute for about 5-6 minutes, stirring occasionally, until translucent and soft.
- ½ cup rice
Cook the rice.
- ½ tbsp curry powder
- ½ pinch dried chili
Next add the curry powder and pinch of dried chili and stir almost constantly for about 30 seconds or so, until spices are fragrant and start to stick to the bottom of the pan.
- 7¼ oz canned diced tomato - fire roasted
- 1½ cups vegetable broth
Add the diced tomatoes and broth.
Scrape up any brown bits from the bottom of the pan. Bring to a boil and then reduce to a simmer.
Cover and cook for about 10 minutes, until tomatoes are soft.
- 1 canned chickpeas
- ½ full fat coconut milk - canned
Add chickpeas and coconut milk and bring back up to a simmer. Simmer for another 5 minutes or so to marry the flavors.
- ½ lime
Season with salt and pepper and juice of half a lime.
- ½ cup roasted and salted cashews
- ¼ red onion
Serve topped with sliced red onion, cilantro, roasted cashews and more lime wedges.