Photo: Cala
African Curried Coconut Soup with Chickpeas
14 ingredients
Makes 4 servings
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Estimated Nutrition (whole recipe, rough)
868
Calories
19g
Protein
44g
Fat
104g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons canola oil
- 1 medium onion (about 6 ounces), chopped
- 1 medium red bell pepper (about 6 ounces), chopped
- 1 jalapeño chili, seeded and finely chopped
- 2 large cloves garlic, finely chopped
- 2 cups low-sodium vegetable broth
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
- 1 teaspoon mild curry powder
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1 (14-ounce) can light coconut milk
- 3/4 cup cooked white or brown rice
- 2 tablespoons chopped fresh cilantro or parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes