Curry Coconut Soup With Chickpeas

Ingredients

3 tablespoons coconut oil or extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 small onion, finely chopped

1 jalapeño, finely minced

1 heaping tablespoon fresh ginger root (1-inch piece), peeled and finely minced

2-3 tablespoons fresh cilantro, chopped

1 tablespoon red curry paste (add more for taste if desired)

3 Roma tomatoes, seeded and finely chopped

1 14-ounce can chickpeas, rinsed and drained

1 14-ounce can organic coconut milk (regular)

4 cups low sodium vegetable broth (or chicken broth)

Add the oil to a stockpot over medium high heat.

Sprinkle in the cumin and turmeric and let sizzle for a minute until fragrant.

Stir in the onion and jalapeño and saute for 4-5 minutes or until onions turn soft and golden.

Add the ginger, cilantro and curry paste and cook for another minute.

Stir in the tomatoes, chickpeas, coconut milk and broth.

Bring to a simmer, then lower heat and cook for another 10-15 minutes until the chickpeas turn soft.

YIELD: 4 SERVING SIZE: 1