We are starting off African Heritage and Health Week with this heavily-seasoned curried soup that packs a flavorful punch.
- Prep Time: 10m
- Cook Time: 40m
- Total Time: 50m
- 1 1/2 c raw chickpeas soaked overnight
- 1 c quinoa
- 2 tbsp. extra virgin olive oil
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 1 jalapeño chili, seeded and finely chopped
- 2 large cloves garlic, minced
- 3 c organic vegetable broth
- 2 tomatoes, chopped
- 1 tbsp. curry powder
- 1/2 tsp. sea salt
- freshly ground black pepper, to taste
- 1 lb mixed greens – kale, collards, mustard greens, & swiss chard
- 15 oz can organic coconut milk
- Drain the chickpeas that you’ve soaked overnight. (the longer you soak them, the less time they take to cook so let them soak for about…16 hours.) After straining the chickpeas, put them in a pot and cover with water until the water is about an inch higher than the chickpeas. Add about 1 tbsp seas salt to the water. Bring to a boil. Cover and simmer for 20-30 minutes or until chickpeas are tender. Drain and set aside.
- Put the quinoa in a pan and cover with 3 cups water. Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated. Set aside.
- In the meantime, heat the oil in a medium stockpot over medium heat. Add the onion, bell pepper, and chili and cook, stirring, until softened, about 5 minutes. Add the garlic and cook for 1 minute, stirring constantly.
- Add the broth, chickpeas, tomatoes, curry powder, sea salt, and black pepper to the pan with the vegetables. Bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the greens and stir until wilted.
- Add the coconut milk and quinoa and cook, stirring occasionally, until heated through, about 4 minutes. Add sea salt, pepper, and curry powder to taste. Serve warm.