Curried Coconut Soup with Chickpeas & Rice

Wait! Before you throw out that rock-hard block of rice leftover from last night's Chinese food take out, consider this recipe. This soup is a delicious way to use leftover rice. It's very hearty and satisfying, definitely a meal all by itself. You can adjust the heat to your own taste. I used only half a jalapeño and it was just right for wimpy me (mild, but still interesting). Those of you with an iron tongue, go ahead add the whole thing (or more if you can take it)!

CURRIED COCONUT SOUP WITH CHICKPEAS & RICE

Makes 4 servings

2 tablespoons coconut oil or canola oil

1 medium onion, chopped

1 medium red bell pepper, chopped

½ to 1 jalapeño chili, seeded and finely chopped

2 large cloves garlic, finely chopped

2 cups low-sodium vegetable broth (or chicken broth)

1 (15 oz.) can chickpeas, rinsed and drained

1 (14 oz.) can diced tomatoes, drained

1 teaspoon mild curry powder

1/2 teaspoon salt

freshly ground black pepper to taste

1 (14 oz.) can coconut milk (regular or lite)

3/4 cup cooked brown rice

2 tablespoons chopped fresh cilantro or parsley

1.      In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and jalapeño; cook, stirring, until softened, about 5 minutes.

2.      Add the garlic and cook, stirring constantly, 1 minute.

3.      Add broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.

4.      Add the coconut milk, cooked rice and cilantro or parsley.  Cook, stirring occasionally, until heated through, about 5 minutes.  Taste and adjust for salt if needed.

adapted from The Tropical Vegan Kitchen by Donna Klein