Usuba
Coconut Soup with Chickpeas and Curry
Aromatic soup with coconut milk, chickpeas and spices. A combination of vegetables, curry and coconut creates a rich flavor with a subtle heat. Perfect as a main dish or served with rice as a side.
- Total
- 60 min
- Standard serving
- 497.1 g
Ingredients
Total 14- Canola oil
7.5 ml≈ 1.5 tsp - Onion
37.5 g≈ 1/4 pcs - Jalapeño pepper
3 g≈ 1/4 pcs - Red bell pepper
37.5 g≈ 1/4 pcs - Garlic
1.5 g≈ 1/2 clove - Vegetable Broth
125 ml≈ 1/2 cup - Canned chickpeas
106.25 g≈ 1/2 cup - Curry
1.125 g≈ 1/4 tsp - Tomatoes in their own juice
50 g≈ 3 tbsp - Salt
0.65 g - Black peppercornsмолотый
to taste≈ 1.5 pcs - Rice
24.375 g≈ 2 tbsp - Coconut milk
100 ml≈ 1/4 can - Chopped parsley
2.25 g≈ 1.5 tsp
Instructions
- 1
Step 1
Boil the rice in boiling water until soft. Drain and cool.
- 2
Step 2
Heat the oil in a pot over medium heat. Add finely chopped onion, red bell pepper, and jalapeño pepper. Sauté, stirring, for about 5 minutes until soft.
- 3
Step 3
Add minced garlic and cook for another 1 minute, stirring constantly.
- 4
Step 4
Add vegetable broth, chickpeas, finely chopped tomatoes, curry, salt and black pepper. Bring to a boil over high heat, then reduce the heat and simmer uncovered for 10 minutes.
- 5
Step 5
Add coconut milk and rice, cook, stirring, for about 5 minutes. Serve hot, sprinkled with fresh parsley.
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