African Curried Coconut Soup with Chickpeas
Serves 5-6, adapted from the Tropical Vegan Kitchen

1 1/2 cups raw chickpeas, black-eyed peas or a mix, soaked overnight
1 cup millet, quinoa, or brown rice (I used millet!)
2 tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeno chili, seeded and finely chopped
2 large cloves garlic, finely chopped
3 cups vegetable broth
2 tomatoes, chopped
1 tbsp curry powder (I used a medium hot blend that I got from my local Indian market)
1/2 tsp salt
freshly ground black pepper, to taste
1 lb mixed greens – kale, collards, mustard greens, swiss chard
1 (14 oz) can light coconut milk

Find the recipe on Joan Eats Well With Others

Posted by:museorigins

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