(Adapted from Redbook magazine)
Serves 4
2 tablespoons olive oil
1 large onion, diced
2 teaspoons minced garlic
2 teaspoons minced fresh ginger root
1/2 cup roasted red or yellow peppers, diced
1 – 15 ounce can diced tomatoes
1 – 15 ounce can chicken broth
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/2 cup light coconut milk
Spiced Chick Peas
3 tablespoons flour
1/2 teaspoon curry powder
1/2 teaspoon salt
1 – 15 ounce can chickpeas, drained and rinsed
2 tablespoons vegetable oil
Garnish:
Sour cream, sliced scallions
Heat oil in five quart soup pot over medium-high heat. Add onion and sauté 4 minutes until translucent. Stir in ginger and garlic and cook two minutes until fragrant. Add tomatoes, roasted peppers, chicken broth, salt and pepper. Bring to a boil, turn down and simmer for 25 minutes.
While soup simmers, place flour, curry powder, and salt in a Ziploc bag. Close and shake to combine. Add chickpeas to the bag and toss until coated. Heat oil in large skillet over medium high heat. Pour chickpea mixture in a sieve and shake off excess coating. Add to skillet and sauté 6 – 8 minutes, stirring frequently until golden brown and crusty. Drain on paper towels.
Puree soup using a hand held immersion blender. Stir in coconut milk and place back on stove until heated through. Ladle soup into bowls. Garnish with a teaspoon sour cream and sliced scallions. Spoon spiced chickpeas over each serving.
