Best 2 African Curried Coconut Soup With Chickpeas Recipes
Embark on a culinary journey to the vibrant flavors of Africa with this tantalizing curried coconut soup infused with chickpeas. This delectable dish is a harmonious blend of aromatic spices, creamy coconut milk, and hearty chickpeas, resulting in a symphony of flavors that will delight your taste buds. Prepare to be captivated by the rich fusion of African and Indian culinary traditions, as this soup promises an explosion of taste and a heartwarming experience.
In this comprehensive guide, we'll take you through two enticing recipes that showcase the versatility of this African curried coconut soup with chickpeas. The first recipe offers a traditional approach, using pantry staples and easily accessible ingredients to create a classic and comforting soup. The second recipe takes a more adventurous route, introducing unique ingredients and innovative techniques to elevate the dish to gourmet status.
Whether you're a seasoned cook seeking culinary inspiration or a novice eager to explore new flavors, this article has something for everyone. Get ready to immerse yourself in the vibrant world of African cuisine and discover the magic of curried coconut soup with chickpeas.
AFRICAN COCONUT CURRIED CHICKPEA SOUP
I broke my ankle and had to stay off my feet for three long months. This is one of the recipes my son made to stock my freezer. It's a wonderful, fragrant vegetarian soup. You can add some shredded chicken or pork to it if you want to add meat.
Provided by Linda N
Categories Beans
Time 1h
Yield 4 Cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.
SPICED CHICKPEA STEW WITH COCONUT AND TURMERIC
Spiced chickpeas are crisped in olive oil, then simmered in a garlicky coconut milk for an insanely creamy, basically-good-for-you stew that evokes stews found in South India and parts of the Caribbean. While the chickpeas alone would be good as a side dish, they are further simmered with stock, bolstered with dark, leafy greens of your choosing and finished with a handful of fresh mint. When shopping, be sure to avoid low-fat coconut milk, coconut milk meant for drinking or cream of coconut: All are very different and would not be suitable here.
Provided by Alison Roman
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat 1/4 cup oil in a large pot over medium. Add garlic, onion and ginger. Season with salt and pepper, and cook, stirring occasionally until onion is translucent and starts to brown a little at the edges, 3 to 5 minutes.
- Add 1 1/2 teaspoons turmeric, 1 teaspoon red-pepper flakes, and the chickpeas, and season with salt and pepper. Cook, stirring frequently, so the chickpeas sizzle and fry a bit in the spices and oil, until they've started to break down and get a little browned and crisp, 8 to 10 minutes. Remove about a cup of chickpeas and set aside for garnish.
- Using a wooden spoon or spatula, further crush the remaining chickpeas slightly to release their starchy insides. (This will help thicken the stew.) Add coconut milk and stock, and season with salt and pepper.
- Bring to a simmer, scraping up any bits that have formed on the bottom of the pot. Cook, stirring occasionally, until stew has thickened, 30 to 35 minutes. (Taste a chickpea or two, not just the liquid, to make sure they have simmered long enough to be as delicious as possible.) If after 30 to 35 minutes, you want the stew a bit thicker, keep simmering until you've reached your desired consistency. Determining perfect stew thickness is a personal journey!
- Add greens and stir, making sure they're submerged in the liquid. Cook until they wilt and soften, 3 to 7 minutes, depending on what you're using. (Swiss chard and spinach will wilt and soften much faster than kale or collard greens.) Season again with salt and pepper.
- Divide among bowls and top with mint, reserved chickpeas, a sprinkle of red-pepper flakes and a good drizzle of olive oil. Serve alongside yogurt and toasted pita if using; dust the yogurt with turmeric if you'd like.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 44 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 29 grams, Sodium 1133 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- For a richer flavor, use full-fat coconut milk.
- If you don't have curry powder, you can use a combination of ground cumin, coriander, and turmeric.
- Add more or less cayenne pepper to taste.
- You can also add other vegetables to this soup, such as carrots, potatoes, or bell peppers.
- Serve this soup with rice, naan bread, or your favorite bread.
Conclusion:
This African Curried Coconut Soup with Chickpeas is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover chickpeas. The soup is full of flavor and the coconut milk gives it a creamy and rich texture. Serve this soup with your favorite sides and enjoy!
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