Soups & Salads
Spicy Chickpea Soup
Description
Chickpeas are the base for this creamy soup enriched with spices and coconut milk. To save time, Anderson purees the chickpeas first before simmering.
Ingredients
- 2 (19-ounce) cans chickpeas, drained
- 1 (13.5-ounce) can light coconut milk
- 1 (14.4-ounce can) whole tomatoes, drained and chopped (1/2 cup)
- 1/4 cup naturally sweetened apple juice
- 1/4 cup cilantro leaves
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1 cup chicken stock or low-sodium broth
- Salt and freshly ground black pepper
- 1/4 cup plain low-fat yogurt
- 2 scallions, green parts only, thinly sliced
Directions
- In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, garam masala and ground ginger and puree the mixture until smooth.
- Transfer the puree to a medium saucepan. Stir in the chicken stock and bring to a simmer over moderately high heat. Season with salt and black pepper. Ladle the soup into bowls, top with the yogurt and scallion greens and serve.
